Growing up, my younger brothers and I didn’t make dinner easy for our mom. We agreed on only a few go-to meals: pizza, pasta and peanut butter sandwiches (white bread, hold the crust!). Spaghetti with marinara topped that list, and it became my fallback whenever Mom made something I didn’t like. Those simple dinners left a lasting taste for comforting, straightforward meals.
This roasted cauliflower and spaghetti dish is a childhood-style comfort meal updated for grown-up tastes. I prefer whole-grain pasta now because it keeps me full longer, and I aim to add as many vegetables as pasta. Roasted cauliflower—especially thick “steaks”—has been a favorite recently. It’s a satisfying, healthy way to bulk up a classic Italian plate.
I’ve been sprinkling Parmesan on many oven-baked vegetables ever since trying Parmesan-crusted croutons. A light dusting of finely grated Parmesan on cauliflower steaks turns golden and bubbling in the oven, transforming simple roasted florets into something special. The cheese adds a savory, crisp finish that complements the marinara and pasta.
Because the recipe is straightforward, choosing good-quality ingredients makes a real difference. Pick a whole-grain spaghetti that cooks to a pleasant bite and a marinara sauce that tastes fresh. Whole-grain pasta has improved a lot since my childhood; it’s no longer dense and mushy. My preferred brand produces a reliably delicious texture, but use whichever whole-grain pasta you like best.
More Delicious Cauliflower Dishes
- Creamy Roasted Cauliflower Soup
- Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
- Lemony Roasted Cauliflower Risotto
- Roasted Cauliflower (Four Ways!)
Parmesan Cauliflower Steaks with Marinara
- Author: Kathryne Taylor
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4 servings
4.7 from 20 reviews
Simple, healthy weeknight dinner featuring roasted cauliflower steaks with marinara sauce and whole grain spaghetti. Recipe yields 4 portions.
Ingredients
Cauliflower “steaks”
- 1 large head of cauliflower
- 2 to 3 tablespoons olive oil
- 1 ounce finely grated Parmesan (about ¾ cup)
- Salt and freshly ground black pepper
Everything else
- 8 ounces whole grain spaghetti
- 25 ounces marinara sauce
- Optional garnishes: additional grated Parmesan, extra black pepper and a pinch of red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Trim the cauliflower stem so it sits flat, then place it floret-side up and slice into 1-inch-thick “steaks.” It’s fine if some pieces fall apart.
- Arrange the cauliflower on the prepared sheet. Drizzle with 2 tablespoons olive oil and gently toss or rub the oil over all surfaces, adding a little more oil if needed to coat evenly. Season with salt and pepper and roast in a single layer for 20 minutes.
- Remove the pan and carefully flip the cauliflower pieces. Sprinkle the finely grated Parmesan over the tops and return to the oven for 18 to 20 minutes, until the cheese is golden and the cauliflower is tender with caramelized edges.
- While the cauliflower roasts, bring a large pot of salted water to a boil. Cook the spaghetti until al dente following package directions, drain and toss with a light drizzle of olive oil to prevent sticking.
- Warm the marinara sauce in a saucepan over low heat, covered, until gently simmering and ready to serve.
- Divide the spaghetti among plates, ladle on marinara and top with the roasted Parmesan-crusted cauliflower. Finish with extra Parmesan, freshly ground pepper or red pepper flakes if desired.
Notes
Make it gluten free: Substitute your favorite gluten-free pasta for the spaghetti.
Nutrition
The nutrition information is an estimate provided by an online calculator and should not replace professional dietary advice.
- Category: Entree
- Cuisine: Italian