Collezione Penne with Spicy Roasted Cauliflower, Pecorino, and Basil

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Riced cauliflower is a great way to maximize utilization of the popular but humble brassica. Here it’s roasted for flavor depth, then simmered in a mixture of vegetable stock and Calabrian chili oil. This simple but flavorful, hearty pasta dish can be fully vegan if you swap in a vegan cheese or omit it.


Step 1

Preheat oven to 400°F.

Step 2

In a food processor, grate cauliflower until the size of small florets or riced. Toss cauliflower with olive oil, season with salt and pepper, then roast in oven for 5-7 minutes or until browned.

Step 3

Bring a pot of water to boil. Meanwhile, in a large skillet over medium/high heat, add vegetable broth and Calabrian oil; bring to a simmer and add cauliflower.

Step 4

Cook pasta according to the directions, drain, and toss the pasta with the sauce.

Step 5

Remove from the heat; toss with cheese and garnish with micro basil.


  • 4 pkgs Barilla® Collezione Penne
  • 12 cups riced cauliflower
  • ¾ cup extra virgin olive oil
  • ½ gal vegetable broth
  • 2 cups pecorino romano cheese, grated
  • 3 tbsp, or to taste, Calabrian chili oil
  • 2 cups micro basil
  • salt and black pepper, to taste
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 222g
Servings Per Container

Amount Per Serving
Calories 410
Calories from Fat 126
% Daily Value*
Total Fat 14gg
Saturated Fat 3gg
Trans Fat 0gg
Cholesterol 15mgmg
Sodium 410mgmg
Total Carbohydrate 60gg
Dietary Fiber 1gg
Sugars 3gg
Protein 15gg

Vitamin A %
Vitamin C %
Calcium 164mg%
Iron 3mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.