30-Minute Roasted Cauliflower Pasta with Lemon Chimichurri

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Dinner, Gluten Free, Vegan


  • 1 head cauliflower, cut into florets
  • 12 ounces dry pasta, gluten free or regular
  • 3 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Lemon Chimichuri Sauce:

  • 1 cup fresh cilantro leaves
  • 1 cup fresh Italian parsley leaves
  • 1/4 cup chopped white onion
  • 2 cloves garlic, minced
  • Chopped jalapeno, to taste
  • 6 tablespoons fresh lemon juice, about 2 lemons
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • ΒΌ teaspoon black pepper


  1. Pre-heat oven to 400 degrees F. On a large sheet pan toss together the cauliflower florets, olive oil and salt and pepper. Place in the oven and roast until tender and browned, about 20 minutes, flipping once.
  2. While cauliflower is roasting, bring a large pot of water to a boil and cook pasta according to package directions.
  3. Place all chimichuri ingredients into a food processor or blender and blend for 1 minute.
  4. Drain pasta and place back into the pot. Add in the roasted cauliflower and chimichuri sauce and mix until everything is combined. Best when served hot.