Baked Feta and Cauliflower Pasta
This one is THE ideal lazy throw-together meal you don’t have to think about. Chop up your cauliflower, roast it, boil the pasta and mix it all together. There’s a reason this went viral last year. The olive are optional. I personally love olives but to be honest, just added them for some extra color since everything in this dish (cauliflower, feta and pasta) is white.
I’m going to stress something important here: make sure your pasta is ready when your feta and cauliflower is ready. Once that baking dish comes out of the oven, you need to be stirring everything together quickly. If not, the feta will harden and this dish will not be as creamy. It will still be good, but not as smooth. Also, don’t forget the pasta water to really bring it together.
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Baked Feta + Cauliflower Pasta
- 1 head cauliflower, cut into florets
- 3/4 cup Kalamata olives
- 2 large cloves garlic, minced
- salt and chili pepper flakes to taste
- 1/2 cup olive oil
- 8 oz feta cheese
- 10 oz medium sized pasta, cooked
- fresh basil for garnish
- Preheat your oven to 400°F. Add your cauliflower florets, olives, garlic, chili pepper flakes, salt and olive oil to a 9×13" baking dish. Toss everything to coat. Make some room in the center to place your feta. Drizzle it with a little more oil and top with chili flakes. Its okay if the florets are over-lapping. Bake for 15 minutes, then bump up the temperature to 425°F. and bake for another 20 minutes.
- While that's roasting, cook your pasta al dente and reserve 1/2 cup pasta water for later.
- Once the cauliflower is done, remove it ffrom the oven and mix everything IMMEDIATELY out of the oven. Add in your pasta water and pasta and mix to coat it all and get it nice and creamy. Top with basil and serve.
Hi Imelda! Glad you liked it! Thank you!
Made this tonight—so easy and quite tasty! It’s going to stay in the rotation. Other only thing I might do differently is smashing the garlic instead of mincing it is that it doesn’t burn, and perhaps adding the olives after roasting.
Hi Susan, Thank you for taking the time to leave your feedback and tips! Much appreciated!
My goodness, we just devoured this! So, so good. Thank you for the recipe.
AMAZING 🤩 This dish was so so good! I will definitely be making this one again.
Hi Yvonne! Glad to read it! Thank you for taking the time to rate the dish!
One of my favorite dishes. I ended up using chickpea pasta for the extra protein. I was making this dish once a week and had to slow down and moderate. DELICIOUS!!!
LOL I know the feeling… but I’m glad you now have it in your recipes and can enjoy it!! Thank you!
Fabulous, easy, and super healthy! All of the things that make Stella’s recipes terrific! I served the leftover pasta the next day with Stella’s chicken+broccoli feta meatballs along with a little tomato sauce mixed in. It was an excellent way to use the leftover feta and cauliflower pasta!
Can I use frozen
I think you should thaw it first..
We liked this one – added dried basil at the end and I made it a little too spicy for my little one but she still took seconds! Hope it reheats well cuz I want to eat it for lunch tomorrow!
Quick, easy, healthy, flavourful! What’s not to love!? I will definitely add this wonderful recipe to our rotation! Even my finicky boyfriend gobbled it up! Many thanks!