This cozy bowl of Crispy Roasted Cauliflower with Creamy Pesto Pasta is THE best any night of the week wintery pasta. Taking a classic pesto pasta recipe and updating it with a no cream, creamy pesto sauce, crispy cauliflower, and lemony arugula. Every twirl of pasta has delicious, comforting but fresh flavors that melt in your mouth. It’s the coziest, creamiest bowl of healthier pasta that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s delicious!

Crispy Roasted Cauliflower with Creamy Pesto Pasta | halfbakedharvest.com

We’ve made it to the first Thursday of the New Year, which means we’re almost one week into 2021. And while the world is still a little wonky (to put it nicely), it’s been a pretty great start to the new year. We’ve already cooked up a handful of delicious recipes, all made with a slightly healthier spin. And we’re closing out the savory recipes for the week with pasta, which is never a bad idea.

This isn’t just your average bowl of pesto pasta either, it’s extra special. How it came to be is a mash-up of ideas and plenty of thinking, writing, and reworking. And while it took me a minute to get everything just right, I couldn’t love the recipe more.

In fact, it might be one of my favorites from the week. Though I’ve loved every recipe this week, sooo, I will not choose a favorite. But just know this pasta is REALLY GOOD. And what’s even better? It’s very well balanced with plenty of vegetables and herbs. It’s also easily adaptable to make completely vegan too.

prep photo of pesto in food processor

The details…all about that cauliflower

Start with the cauliflower. Which is actually the heart of this recipe, and where the idea for this pasta all started.

I wanted to make an extra crispy roasted cauliflower. It’s been a while since I’ve used cauliflower. So when looking back through older posts while gathering recipes for last week’s Favorite Healthy Recipes, I came across my cauliflower salad. Oh, how I love this salad. I remember that my family all loved it so much too.

It’s truly one of my best salads, and it’s the cauliflower that makes it. I took that cauliflower recipe, and used it within this pasta. It’s oven-roasted with lots of garlic and spices. By the time it comes out of the oven, it’s extra crispy with just the right amount of char and so much flavor. It is delicious! Especially atop a big bowl of creamy pesto pasta.

Crispy Roasted Cauliflower on baking sheet

While the cauliflower roasts, make the pasta

For the pasta, I made a quick basil pesto, but with a few additions that make this even better. I added lemon for freshness, and jalapeño for an unexpected but delicious spicy kick. I know it sounds odd with all these Italian flavors, but if you love a Greek style goddess dressing, you’ll love this pesto. It’s very similar.

Once the pesto is made, boil up your favorite cut of pasta. I really like using a longer cut…fettuccini or bucatini are my usual go-to’s. Add the hot pasta right back to that pot you boiled it in, then add all the pesto and a splash of creamy coconut milk. The coconut milk helps to create a luscious sauce without adding in any cream. And I promise, you don’t taste even the slightest hint of coconut!

overhead close up photo of Crispy Roasted Cauliflower with Creamy Pesto Pasta

Immediately the heat from the pasta intensifies the smell of the basil…leaving you with nothing but excitement for dinner. And trust me, you should be excited. Every bowl of pasta is creamy, just oh so slightly spicy, with a subtle pesto touch. And the crispy cauliflower on top adds additional texture and flavor.

It’s is so very good. Roll your eyes back, go for that second bowl, and finish the pasta all in one sitting, GOOD. Dramatic, but true.

side angled photo of Crispy Roasted Cauliflower with Creamy Pesto Pasta

It’s different, but so, so good.

And again, the crispy cauliflower is a game-changer. The flavor is intense, but the texture and seasoning are spot on. It adds a saltiness that keeps everyone coming back for seconds.

The perfect winter pasta…just made with a few slightly healthier swaps!

overhead photo of Crispy Roasted Cauliflower with Creamy Pesto Pasta

Looking for other fresh takes on pasta? Here are my favorites: 

One Pot Creamy Cauliflower Mac and Cheese

Broccoli Pesto Pasta with Whipped Ricotta

Healthier Italian Wedding Soup with Lemon and Garlic

Lastly, if you make this Crispy Roasted Cauliflower with Creamy Pesto Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Roasted Cauliflower with Creamy Pesto Pasta

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 560 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred.
    3. Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.
    4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.
    5. To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 
    6. Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!

Crispy Roasted Cauliflower with Creamy Pesto Pasta | halfbakedharvest.com

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Comments

  1. 5 stars
    Thank you for this dish, it is easy to prepare and is very delicious. I had to use up my Oatly ‘greek style’ yoghurt this time, will try it with coco next.
    PS.: Plated it to a friend who normally doesn’t take pesto well, she loved it (and asked how I made it) and to my Italian man who demanded I saved the recipe. Clap clap to the creator!

    1. Hey there,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

    1. Hey there,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  2. Love the recipe. Don’t need meat at all with this recipe. Question. How did u get your cauliflower so brown and crispy?

    1. Hey Al,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! The key for browning the cauliflower is not to overcrowd your pan and I never line my baking sheets with anything:) xTieghan

  3. 5 stars
    This pesto will henceforth be my forever pesto. I used toasted walnuts, and would never have thought to spice it up with jalapeño. So balanced. Cauliflower, perfect. I was nervous about the smoked paprika…can’t believe I had the nerve to doubt you. I had some extra time, so made the pasta from scratch and the dinner blew my guests socks off. Thanks for making me look good. You da best, T!

    1. Hey Caitlyn,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  4. 5 stars
    Hi Tieghan – I am such a huge fan of Half Baked Harvest; you have introduced me to so many amazing new flavours (Korean chilli paste is incredible) and I must cook at least 4 of your dishes every week. You have got me through lockdown (and my husband is so happy with all the amazing meals).
    I’ve made this before using this recipe and it was amazing. However, I don’t have the pesto ingredients, but I do have a portion of your red pepper pesto that I made at the weekend. Would this work?
    Thank you again – you are such an inspiration! xx

    1. Hey Cat,
      Yes, I think that would work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    Turned out awesome tonight with Cappello’s almond flour fettuccine, Gotham Greens vegan pesto (can’t wait for basil to be in season though so I make yours, Tieghan!) and light coconut milk.

    1. Hey Brooke,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  6. This was delicious! I wasn’t sure how much I would like the cauliflower but I would eat this cauliflower by itself. It went so well with the pesto, which is always yummy. Thanks for the delicious dinner!

    1. Hey Mary Kate,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  7. 5 stars
    This might be my favorite HBH recipe to date! I cooked the cauliflower in the air fryer at 400 degrees for the amount of time instructed and it came out perfectly crisp. Used bow tie pasta since it’s what I had on hand, and store bought pesto since I don’t have fresh basil at the moment. Can’t wait to make it again with fresh basil. I also bought rotisserie chicken, seasoned it the same as the cauliflower to add more protein to the dish. So so good.

    1. Hey Meagan,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  8. 4 stars
    This turned out great! Used coconut milk I had frozen into cubes and pesto I had frozen at end of summer. Used the air fryer to do the cauli. My husband who can’t stand spicy foods ate every bite!! (Was worried about the red pep flake but not willing to sacrifice.) Love this recipe – yum.com

    1. Hey Julie,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  9. I chose this recipe for this week’s dinner and I am 100% a fan. The meal prep was really easy and not too time consuming! It tastes amazing and I get full with a small amount. I did change it a little by using whole wheat rotini noodles and adding grilled chicken to mine for some added protein. So very yummy! Thank you for sharing this recipe, I’ll definitely be using this one again!

    1. Hey India,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan

  10. 5 stars
    I am so angry – at mYSELF for not taking a picture of this beautiful dish before we devoured it! We made some chicken breast to compliment the rest, and it was so dang tasty. My husband and I had a great time making this together – and he learned how to zest a lemon! Thanks for all of your amazing recipes. This one did not disappoint!

  11. 5 stars
    Absolutely, delicious!! I would have made twice the amount of cauliflower. My husband, was was very skeptical, asked me to make it again soon! He was shocked that he liked the cauliflower and suggested I use more next time. LOVED this

    1. Hey Karlee,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  12. 5 stars
    Another dinner favorite! This was so tasty!! I can’t wait for leftovers tomorrow Thank you Tieghan!

  13. 4 stars
    Great way to combine some flavours in a way that I hadn’t tried before. I didn’t make this pesto since I had some leftover kale pesto to use up, but I’ll come back and make this as written sometime!

    1. Hey Mel,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  14. 5 stars
    I just made this recipe and I’m taking a minute before I wolf it down to say how delicious it is. We love roasted cauliflower and this is going to become my go-to recipe for using it. The pesto is lovely, lots of flavor and tang from the lemon. Going to go eat it now!

    1. Hey Lisa,
      Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan

  15. 4 stars
    really loved the roasted cauliflower in this. I hadn’t ever done that before. I forgot to save the pasta water so a made an extra note of that on my recipe so I won’t miss it next time. I liked this better than my husband did. He thought it was ok.

    1. Hey Kristin,
      Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan

  16. i made this last night for my birthday dinner, along with your banana sheet cake with chocolate frosting. they were both delicious, and i’ll definitely me making this pasta again. thanks for sharing your recipes with us, you take beautiful photos of your dishes

    1. Hey there,
      I am delighted you enjoyed the recipe, thanks so much for giving it a try! Happy Birthday!! xTieghan

  17. 5 stars
    Made this for a second time tonight! I love how easy it is and use chickpea pasta for some extra protein. Thanks for another great recipe!

  18. 5 stars
    Made this for dinner tonight with sweet potato noodles instead of pasta and it was absolutely divine! Another fab recipe, keep them coming!

  19. 5 stars
    This was delicious! I used half of the paprika (not smoked) and red pepper. Enjoyed very much!! Thank you!

  20. 5 stars
    Just made this tonight for my wife and two kids and they absolutely loved it. Used gluten free spaghetti and realized last minute I did not have enough so added gluten free gnocchi and they actually liked to combo. My son gave it a 9 out of 10. A first ☺️. Will definitely make this again. The cauliflower turned out perfect. Love your recipes!

    1. Hey Mischa,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  21. 5 stars
    This was incredibly delicious! I will be added to our list of favourite recipes. The flavour of the cauliflower was amazing, I just have one question. Is there a trick to getting it crispy? I followed the directions and ingredient measurements, etc. but it didn’t really crisp up, even after keeping it in the oven for twice as long as recommended. I put it on a non-stick baking pan, maybe that was not the right choice? It seemed to stay too moist to get crispy.

    1. Hey Audrey,
      I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! Try putting it under the broiler for a bit to crisp is up. xTieghan

  22. 5 stars
    This is one of the absolute best things I’ve ever made. For non vegetarians out there, just add some rotisserie chicken at the end. Just an amazing combination of flavors and texture!

    1. Hey Steve,
      Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan

    1. Hey Jac,
      I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) You could definitely make the pesto in advance. xTieghan

  23. 5 stars
    The roasted cauliflower is amazing! I used frozen cauliflower and just had to roast it a little longer, but this is the best cauliflower I’ve ever had!

    1. Hey Devon,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

    1. Hey Maeve,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  24. Really yummy combo. I tweaked by using the air fryer and…blush…jarred pesto. But added the coconut milk!
    Will definitely make this combo again.

    1. Hey Karin,
      Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan

  25. 5 stars
    LOVED this meal!! Such an easy recipe to follow and the flavors came together so so nicely. Will totally make again and again!

    1. Hey Kayla,
      Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan

  26. 5 stars
    WOW! I made this last night and it was SOOOO good! I like how simple the recipe was to throw together and there was a nice amount of down time in between steps to clean dishes as I went. The basil & jalapeno in the sauce made the dish remind me of spring/summer while the roasted cauliflower grounded the dish to the current season (winter). I made extra pesto since the basil we had was about to turn & I froze the leftovers to make this again quickly.

  27. 4 stars
    I used homemade pesto from my garden this summer that I had in freezer and this made an easy weeknight dinner – the coconut milk added a creaminess to the mildly spicy cauliflower

  28. 5 stars
    This was amazing! So simple, even a beginner could definitely attempt this and ace it! I love how fresh the basil and lemon tastes, and the coconut milk is a great way to make it creamy without being so heavy.

    1. Hey Sarah,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

    1. Hey Ann,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

    1. Hey Ashka,
      Either of those would work well:) I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan

  29. 5 stars
    I made this tonight and it was delicious! Every recipe I make of yours is always soooo good! My family has been trying to eat vegan certain times of the week, and I love how you do such a great job of incorporating all spectrums of good food from different cultures, spices, and diet restrictions in your recipes as well as adding different directions for cooking methods. As a new mom, I appreciate that so much. I could eat the crispy cauliflower like a snack it’s so good. Love a good peppery arugula in anything so this pesto was a favorite.

  30. 4 stars
    IN the directions it states:

    Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!

    But in the pictures it seems the cauliflower is mixed into the pasta….which is it?

  31. Yum! Super easy. I cheated with store bought pesto but will do it right the next time! Even the easy way, it was great!

    1. Hey Beth,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  32. All six members of my family from 13 to 51 loved this great pasta dish this cool January evening! Even my regular big meat eaters! Thank you for these wonderful easy-ingredient easy-to-make recipes! My family thanks you too!

    1. Hey Kelly,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan

    1. Hey Maggie,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan

  33. 5 stars
    Made this last night. It was SO easy and delicious! I am not a big fan of cauliflower yet this was yummy! I did use prepared pesto and served with a salad. Perfect dish for a pre-snowstorm dinner! Highly recommend!

    1. Hey Natalie,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  34. 5 stars
    Most flavorful vegan pesto! I used the nutritional yeast and it hit the spot. The cauliflower is a must 🙂 going to start using lemon peel more often with my cauliflower now!

    1. Hey Grace,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  35. Tried this today, I used fresh coconut milk – it is easy to get in my country. It is super yummy. Surely will try it again maybe adding chicken. Thank you Thiegan!

  36. I made this last night and skipped the nuts in the pesto and it was yummy! The family enjoyed it, especially the cauliflower with a little kick. I served it with cut up roasted chicken breast for more protein. Thanks for the recipe!

  37. 5 stars
    I made this the other night, since I need to loose those Christmas pounds I cut out the pasta and used a zucchini spirals. Wasn’t sure how it was going to taste but my Husband loved it. I thought it was pretty good myself. We both like curry so I might have to play around with it and not use the pesto. Love your recipes and I always look forward to seeing what you are going to cook up next.

  38. 5 stars
    THIS IS SO DELICIOUS!! I might have eaten it faster than recommended but I could not help myself! This is my 3rd recipe from Half Baked Harvest and I am in love with all of her recipes and tips. I’m going to make one recipe a week a mandatory addition to my meal planning.

  39. Loved this recipe and how quickly it came together! I was skeptical to use coconut milk instead of cream but I barely noticed and felt good about the healthier substitute! Also loved the smoky flavor for the cauliflower. Will definitely be adding this to the weeknight rotation!

  40. 5 stars
    This was such a hit with my whole family! Even our littles were asking for more, I used store bought pesto this time, because it was open in the fridge, but will make yours next time. The coconut milk was genius!

  41. 5 stars
    I’m finally commenting on your fabulous recipes. This one is phenomenal as are all of your others that I have tried!! The pesto is amazing and if you love cauliflower, you’ll love this recipe. I’ve pretty much dedicated every weekend to cooking your recipes! So thank you for sharing your gift of wildly creative and delicious cooking!!

  42. 5 stars
    So, so, so delicious. Lots of flavor and not too filling. The cauliflower makes it all come together. I made an extra batch of the pesto because I loved it so much. Highly recommend the jalapeño!

    1. Hey Gabby,
      I just cover the coconut milk and store it in the fridge! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. Do you have any suggestions for substituting the nuts? My son has a nut allergy. Or do you think the pesto will taste good without it?

    1. Hey Jill,
      I would skip the nuts, sunflower seeds would also work well here. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  44. 5 stars
    When I plunked his plate in front of him, my husband said, “Where’s the meat?!” But after just one bite, he was sold. We’ve made this twice in one week, and savored each bite. Thank you for coming up with such a fast, easy, comforting and delicious meal we can enjoy as a hearty go-to! (I just used store-bought pesto, though I’m sure yours would make it just that much better!). We love it, and it’s now on our regular rotation!

  45. 5 stars
    I just made this recipe and I’m adding it to my rotation of favorite recipes. The Cauliflower is one of the most delicious things I’ve tasted in a while. I didn’t have time to make the pesto so I used a grocery store version and it was still amazing. When I have more time on a weekend I’ll make the real deal pesto. Thanks for the delicious recipe.

  46. Hi! I just made this and it is so easy and delicious for a weeknight meal. I didn’t have smoked paprika so used a mix of aleppo pepper and sumac and was bummed when I went to my cheese drawer that i was out of parmesean so I used feta instead. Still came out good but I think the parm would have brought it all together for me!

  47. 4 stars
    This was really tasty! I love making homemade pesto and this version was really good. I used toasted pine nuts & toasted pumpkin seeds. I added grilled chicken (marinated in the pesto) to the top of the pasta. We really enjoyed this. Your recipes are ALWAYS fantastic; I haven’t found a bad one yet! xoxox

    1. Hey Amy,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Have a great week:) xTieghan

  48. 5 stars
    Made this for dinner tonight and accidentally ate most of the planned leftovers, it was so good. A quick, nourishing & delish meatless dinner. I made the pesto yesterday to save time & that worked well, too. Bravo!

    1. Hey Christine,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  49. 5 stars
    This was delicious! I substituted the pasta with Zucchini noodles for myself! Super healthy and everyone loved it! Really easy to prepare!

    1. Hey Alyssa,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  50. 5 stars
    This recipe was perfect for the last cauliflower in our greenhouse! So good and easy. I used frozen basil (frozen in little blocks, with olive oil) from last summer — tasted as good as fresh. The lemon and jalapeno really made the pesto special.

    1. Hey Mary,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  51. 5 stars
    This is delicious! I kept going back for more cauliflower but the pesto is creamy and super tasty too. The coconut milk is the perfect end to this dish. Will be putting this on my meal rotation for sure!

    1. Hey Maggie,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  52. 5 stars
    Very simple and easy recipe, loved it! I tried it with store-bought pesto the second time around but the one in the recipe has a lot more flavor in it. I subbed regular milk the first time around since I have a coconut allergy and it was goo, but when I used some heavy cream instead for the second time it was much better-i added small amounts of cream till the sauce was right. The cauilflower was delicious too, never though to add lemon juice and zest to roasted cauliflower.

    1. Hey Vive,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  53. 5 stars
    This was my first time making pesto and it was excellent even though I my local grocery store did not have basil. I used spring mix and pecans. Next time I hope to try it with the basil. I also really enjoyed the cauliflower. I will definitely make this again!

    1. Hey Dena,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  54. I made this tonight! I wanted to make a double recipe of pesto to freeze, but didn’t have quite enough basil so used mint to make up the difference and it was fantastic (I didn’t have jalapeño so I put a dash of ancho chili powder, and left out the nuts bc my husband is allergic). The best part really was the cauliflower – I was worried it would be too much smoked paprika but it was perfect, and the lemon zest tossed on near the end lifted the flavor. I also roasted some mushrooms that were going to go bad with the same smoked paprika/garlic/lemon and it was great. My toddler ate his whole bowl of pasta with “dinosaur sauce” and declared it to be yummy.

    1. Hey Shari,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  55. Thank you Tieghan for such a great recipe. We love pesto but this is my new way to make it, the lemon, arugula and coconut milk are such a good combination and the cauliflower is a tasty addition.

    1. Hey Doreen,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  56. Made this last night- incredibly delicious and flavorful!! The Spiced Cauliflower is an amazing addition!! Thank you gor yet another great dish!! ❤️❤️

  57. Just made this for lunch! The cauliflower was excellent and definitely something that can be added to all kinds of different dishes. I’d even have it alone as a snack with some good dipping sauce. 🙂
    The pasta with pesto was also good. I used pennes, store bought pesto and regular cream. Unfortunately I made it a tad too salty but still enjoyed it! Thanks! 🙂

  58. 5 stars
    Okay this was really tasty and easy to make. However, I was missing a few ingredients like fresh basil as my grocery store was completely out. I made it work with basil paste.

    1. Hey Holly,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

    1. Hey Meg,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

  59. 5 stars
    Made this today, and the whole family loved it!! So good! I will definitely add this one to the rotation. Thanks, Tieghan, for another great recipe!

    1. Hey Janet,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

  60. I’m going to try to make this with hearts of palm pasta and the nutritional yeast! Whole30 version! Think that would work??

    1. Hey Monica,
      I think that will be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. Hi Tieghan! Would I use the same amount of milk you state in your recipe if I were to use regular milk? Or would the ratio change?
    Thank you!

    1. Hey Mara,
      You would want to use the same amount. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. 5 stars
    That was simply awesome. I couldn’t make the cauliflowers, but the pesto was incredibly tasty with the aragula and spinach mix! Absolutely loved it

    1. Hey Chloe,
      Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan

  63. 3 stars
    I made this tonight. It was a big hit for my 2.5 years old, but coconut milk flavor was too much for adults. It’s not sweet but it smells sweet. I would switch to regular heavy cream and try it again!

    1. Hey Nao,
      Thanks so much for giving the recipe a try, I am sorry you did not enjoy the coconut milk! xTieghan

    1. Hey Carolanne,
      Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan

  64. 5 stars
    Amazing! We skipped the coconut milk( didn’t have any) and didn’t miss it. I used a little pasta water when I tossed the pesto with the pasta. Delicious!

    1. Hey Dina,
      Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan

  65. 5 stars
    I made this recipe for dinner, with store bought pesto (sorry!)….so very good. Very easy and the spices, pesto and cream came together wonderfully! Thank you!

    1. Hey Carrie,
      Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan

  66. 5 stars
    This was delicious!! We made a mistake and used cotija cheese instead of parmesan, We didn’t realize until my son told me he had taken the cotija out of its bag and put it in a plastic container just like the one the parmesan was in. I didn’t notice. It still tasted great but I think it will be even better when we use parmesan next time. The cauliflower was so good we kept eating it before the pasta was done!

  67. OMG! I made this just now! It is DELICIOUS DELICIOUS DELICIOUS!! My husband and daughter asked if I could stay home and cook instead of going to work!!

    1. Hey Crystal,
      Thank you so much for trying the recipe, I am so thrilled it was enjoyed by your family! xTieghan

  68. OH MY GODDDDDD! BEST PESTO IVE EVER MADE. AND THE CAULFIELD WAS A PERFECT SIFE. SO SO SO SO GOOD. THANK YOU!!!
    Ps. I added left over chicken to the pasta and it was a great add on.

  69. 1. How is the lemon zest & garlic added to the cauliflower for the last 20 minutes? Does it al get ready-tossed?
    2. How would I adjust this if using pre-made pesto? (I have frozen cubes made from my garden)

    1. Hey Kathy,
      You are going to add the garlic and lemon and roast for another 10 minutes so it does not burn. If you want to use pre-made pesto I would use about 1 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  70. I have 1/4 cup coconut milk in the fridge yearning for a home so this will be tonights dinner!! I always enjoy your recipes!

  71. I’ve never had pesto made with pistachios, but I have them in hand. How different is the flavor from using pine nuts? Your recipes are amazing, I can’t wait to try this one!

    1. Hey Nancy,
      I think the pistachios would be a great option! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Angela,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  72. If I want to use pesto I have in the fridge, about how much should I use to account for what was made in the recipe?
    I can’t wait to try this!

    1. Hey Sabrina,
      I would use about 1 cup of pesto. I hope you love the recipe, please let me know if you have any questions! xTieghan

  73. This looks amazing like all of your recipes Tieghan! In the ingredients list you mention 4 cups baby arugula or spinach, yet the instructions only mention 1 cup. Just wondering how much to use.

    1. Hey Samantha,
      So sorry for the confusion, the recipe has ben fixed, you want to use 1 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Mara,
      Yes any milk you enjoy will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Pamela,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  74. Thanks Tieghan,
    I will make this tomorrow night. Our son will love this. I will add sauté chicken tenders and 1/4 pound of hot Italian sausage and a red pepper for my hosband’s portion. I know I will love it either way.
    Thanks for the new recipe!

  75. 5 stars
    Love this. Pesto is always a great idea. Probably serve it alongside crispy roasted chicken, though for dinner.

    1. Hey Joy,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

    1. Hey Courtney,
      I would use about 1 cup of store bought pesto. I hope you love the recipe. Please let me know if you have any other questions! xTieghan