One-Pot Spaghetti with Roasted Cauliflower is one of those recipes you LOVE because the spaghetti is all in one pot. Add roasted cauliflower to the spaghetti mixed with a tangy tomato sauce and you have a meal that will please the entire family.
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5 from 1 vote

One-Pot Spaghetti with Roasted Cauliflower

One-Pot Spaghetti with Roasted Cauliflower is one of those recipes you LOVE because the spaghetti is all in one pot. Add roasted cauliflower to the spaghetti cooked in a tangy tomato sauce, and you have a meal that will please the entire family. Vegan.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: Italian Food, Roasted Vegetables, Weeknight Meals
Servings: 4
Calories: 564kcal
Author: Yummy Yatra

Ingredients

Roasted Cauliflower -

  • 1 head cauliflower
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp dried basil
  • 1 tbsp cashew parmesan or vegan parmesan of your choice
  • 1 tbsp lemon juice

Pasta -

  • 16 ounces dry pasta
  • 4 cups water
  • 16 ounces ripe tomatoes, chopped
  • 1 large leek, trimmed, the white & pale green part diced
  • 7 cloves garlic
  • 1 tsp red pepper flakes more or less, according to taste
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1/2 cup fresh basil
  • 1 tbsp cashew parmesan or vegan parmesan of your choice

Instructions

Roasted Cauliflower -

  • Cut the cauliflower into florets, wash them thoroughly.
  • Heat a cast iron skillet & add 1 tbsp olive oil.
  • Add the cauliflower to the skillet, sprinkle some salt, pepper, dried basil leaves, cashew parmesan on the cauliflower.
  • Sprinkle some water on the cauliflower, cover, cook on medium-high for about 3-4 min or until golden-brown.
  • Uncover and flip the florets to cook further, cover, cook again until golden-brown. Make sure the cauliflower stems are cooked through & charred but still holding their shape. This whole process takes about 20 to 25 minutes.
  • Once the cauliflower florets are done cooking, turn off heat & drizzle 1 tbsp fresh lemon juice over them. Transfer to a bowl & set aside for use later. 

Pasta -

  • Combine spaghetti, tomatoes, diced leek, water, crushed garlic, red-pepper flakes, olive oil, some salt, and water in a large pot.
  • Bring to a boil over high heat, stirring & turning pasta frequently until it is al dente/water has nearly evaporated. Turn off heat.
  • Season to taste with salt, pepper & add cashew parmesan and fresh torn basil.
  • Divide pasta into serving bowls, top with roasted cauliflower.
  • Enjoy!

Nutrition

Calories: 564kcal | Carbohydrates: 102g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 123mg | Potassium: 1059mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1622IU | Vitamin C: 91mg | Calcium: 155mg | Iron: 4mg