Pasta with Romesco Sauce and Roasted Cauliflower

bowl of pasta topped with romesco sauce and roasted cauliflower

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This Pasta with Romesco Sauce and Roasted Cauliflower is an easy healthy dinner that can be ready in just over 30 minutes! Vegan, Gluten Free, and Oil Free.


  • 1 small head of Cauliflower, cut into florets
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt, to taste
  • 8 oz Pasta of Choice
  • Romesco Sauce, to taste
  • Optional Toppings: Chopped Parsley, Lemon Wedges


  1. Preheat the oven to 450F.
  2. Place the Cauliflower Florets in a medium bowl and sprinkle with Smoked Paprika, Garlic Powder, and Salt. Stir well until all of the pieces are evenly coated, then transfer to a greased or lined baking tray and bake for 30 Minutes.
  3. In the meantime, bring a large pot of water to a boil and cook according to the package instructions (Note: if you haven’t made your Romesco Sauce in advance, now would be a great time to do this!)
  4. Once the Cauliflower has finished roasting, divide the Pasta equally into bowls and top with Romesco, Cauliflower, and any additional toppings as desired.


  • I used Gluten Free Spaghetti (made from Chickpeas!) for this recipe, but you can really use whatever you’d like. This would probably be more fun with wagon wheels or bow ties if I’m being honest.
  • If you’re looking for a super speedy meal, you can prep both the Romesco and Roasted Cauliflower in advance. Just reheat while the pasta is cooking, et voilà!