Linguine with Roasted Cauliflower, Yoghurt and Lemon

Whole wheat linguine tossed with roasted cauliflower, yoghurt, lemon, and almonds to make a quick and delicious weeknight meal.

Linguine with Roasted Cauliflower, Lemon and Yoghurt- Emma's Little Kitchen

Alternative Post Title = Roasted Cauliflower: A Love Affair.

The first time I roasted cauliflower I was forever ruined, for I can never go back. Like most Brits, I grew up eating my cauliflower boiled, steamed, or even smothered in cheese sauce which is fine and all, but roasted cauliflower is like WOAH.

Linguine with Roasted Cauliflower, Lemon and YoghurtLinguine with Roasted Cauliflower, Lemon and Yoghur

Honestly I would probably eat a head of roasted cauliflower one its own for dinner and be pretty content, however, I have a responsibility to provide my child with 3 balanced, nutritious meals a day (he gets to choose wether they are eaten or thrown on the floor with a defiant arm swipe), so I decided to toss it with a little whole wheat linguine and a little lemony yoghurt and voila! A simple, delicious meal that can be pulled of in about half an hour. Perfect!

Linguine with Roasted Cauliflower, Lemon and Yoghurt

Enjoy!

Linguine with Roasted Cauliflower, Yoghurt and Lemon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 head cauliflower, chopped into bite sized florets
  • 2 tsp olive oil
  • ½ lb/ 225 g whole wheat linguine (or pasta of choice)
  • ½ cup plain yoghurt (full fat)
  • ¼ cup parmesan or pecorino, grated (plus more for sprinkling)
  • juice and zest of 1 lemon
  • 1 garlic clove, minced
  • ¼ cup almonds, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 tsp capers (optional)
  • salt and pepper to taste
Method
  1. Preheat oven to 400F/200C
  2. Tip cauliflower florets into a large roasting tray, and toss with olive oil. Roast for about 30 minutes, tossing occasionally, until the cauliflower is tender and beginning to caramelize in places
  3. When the cauliflower is about half way through roasting, bring a large pot of salted water to the boil, cook pasta according to package instructions and drain, reserving about a cook of cooking water
  4. Return the pasta to the hot pan, off the heat. Toss with yoghurt, parmesan, lemon juice and zest, garlic, chopped almonds, parsley, capers (if using), and cauliflower. Add as much of the pasta cooking water to the pot as you need to reach the desired constancy. Season with salt and pepper to taste
  5. Serve with extra parmesan on top!

 

34 comments

  1. demeter | beaming baker says:

    Roasted cauliflower dishes are the best! I completely understand the once you go there, you can’t go back feeling. Steamed cauliflower just isn’t the same. Your dish looks super yummy!

  2. confettiandbliss says:

    I am in love with this recipe! I just pinned an image to Pinterest. I adore cauliflower, linguine, and have a few beautiful lemon bushes in my backyard. I love using my flavorful lemons in a variety of recipes. Thank you so much for sharing this little gem. 🙂

  3. BORN TO SWEAT says:

    a) did not know you were british and b) did not know you had a child! awesome!
    my mother is british and she used to put cauliflower in curry and i HATED it. i just started roasting cauliflower like two weeks ago and YES its incredible.

  4. Nicoletta @sugarlovespices says:

    I had missed this great recipe! I love roasted cauliflower, yogurt, lemon and -of course- I love pasta. Never thought of putting it together. It looks beautiful, yummy, nutritious, and easy to make. Pinned it.

  5. masala girl says:

    i’m the SAME way with cauliflower! although i still love it all ways, roasted is my favorite <3 we make it 2-3 times a week and eat it all day long haha. i love the addition of yogurt to the pasta! i make it with roasted garlic too <3

Comments are closed.