Roasted Cauliflower and Spinach Pasta

Serves 2- 4 | 30- 40 min prep/cook




  • 1 head cauliflower, chopped into bite-sized pieces
  • 1/4 cup olive oil
  • 1/2 tablespoon dried herbs (basil, marjoram, oregano, thyme, etc.)
  • 1/2 teaspoon kosher salt
  • black pepper, to taste
  • 3 cups penne pasta
  • 4 cups spinach
  • 1/2 cup oil packed sun-dried tomatoes (or regular sun-dried tomatoes soaked in hot water to soften), cut into strips
  • 1 tablespoon balsamic vinegar

Preheat the oven to 400 degrees. Cook pasta according to package and set aside.

Place the cauliflower, olive oil, dried herbs, salt, and pepper in a bowl.  Toss to coat and transfer to a baking sheet.  Roast for 20 to 30 minutes, just until the cauliflower starts to brown (careful not to overcook).  Then turn the oven to broil and broil for 1 to 3 minutes, just until the cauliflower is nicely colored.

Place the spinach in a large bowl and cover with the hot cauliflower.  Gently toss, then add the pasta, sun-dried tomatoes and vinegar.  Toss until well combined and serve.

Sourced from: Ulm, Lauren.  “Roasted Cauliflower and Wilted Spinach Salad.” Vegan Yum Yum.


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