No ImagePasta with Roasted Cauliflower and Prosciutto

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  1. Lori S.

    Oh, my, this was soooo good! We didn’t have any tomatoes on hand, and we didn’t miss them at all. It was tasty, had excellent texture, and is great comfort food for a chilly fall day. Definitely will make again!

  2. Sandra

    Delicious! I made this exactly as written in less than 30 minutes! Simple with lots of veggies makes it healthy too :) Love the proscuitto and parm too, YUM! The only thing I won’t do next time is add salt to the cauli/tomatoes before roasting. I thought it was a little bit salty because the proscuitto and parm add enough. But either way, fantastic with a nice glass of crisp white :)

  3. marissa

    I’m a little confused as what to do with the tomatoes… can someone clarify?

    After you’ve roasted them with the cauliflower, toss them in at the end with the pasta. ~Elise

  4. Christine

    I just made this for lunch today. I used a whole wheat shell pasta, a whole head of cauliflower rather than 1/2, and I diced up the spinach really fine. This is really a great tasting, healthy lunch. Thanks so much for the recipe.

  5. Anna Marie

    This was absolutely delicious! I made a few changes that I was happy turned out great. I used diced pancetta in lieu of the prosciutto, and cut up about 10 fresh sage leaves. I love the flavor of fresh herbs so much more than dried. I also sauteed up the spinach in a little bit of olive oil before I put in in the dish. Wonderful!

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