Nduja Pasta with Roasted Cauliflower

5 from 2 votes

This bowl of Calabrian nduja pasta with caulifower is super flavorful and really easy to throw together. All you could want in a mid week meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Pasta

Cuisine: Italian

Servings:

Calories: 782kcal

Preheat the oven to 200°C/400°F. Chop the cauliflower into small florets. Toss with the smoked paprika, cumin, salt and pepper and the oil until evenly coated. Spread out on a baking sheet in a single layer. Bake for 25-30 minutes or until tender and lightly charred at the edges.
3-4 cups cauliflower cut into small florets, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, ½ teaspoon kosher salt, 2 tablespoons rapeseed or olive oil, ¼ teaspoon freshly ground black pepper
Cook the pasta according to the package instructions. Reserve some of the pasta cooking water before draining.
6 ounces spiralotti pasta (or your favorite)
In a large pan, warm the butter over a low heat. Add the garlic and capers and cook gently without letting the garlic brown. Stir in 3-4 tablespoons of 'nduja (depending on how much heat you can tolerate) along with the parmesan and a squeeze of lemon juice.
2 tablespoons lightly salted butter, 2 tablespoons mini capers, 3-4 cloves garlic, 3-4 tablespoons nduja, a squeeze of lemon juice
Tip the drained pasta and the roasted cauliflower into the sauce and toss to distribute everything evenly. Add some of the reserved pasta cooking water to thin out the sauce if needed. Season to taste and serve topped with a little more grated parmesan cheese and some fresh chopped parsley.
½ cup parmesan, finely chopped parsley to garnish

Be sure to season your pasta water properly to get the best flavors. Cook it to al dente, with some bite.
You can use a milder nduja if you can find one, (nduja dolce) or use slightly less of the spicy stuff to temper the heat.
Store leftover pasta in the fridge for up to 3 days in an air tight container, reheat in the microwave or eat cold.