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Nduja Pasta with roasted cauliflower served in a bowl with a golden fork and a napkin.

Nduja Pasta with Roasted Cauliflower

This bowl of 'nduja caulifower is super flavourful and really easy to throw together. All you could want in a mid week meal.
Course Main Course, Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 782kcal



  • 1 small cauliflower, cut into small florets 400g, 3-4 cups
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons rapeseed or olive oil
  • 160 g spiralotti pasta (or your favourite) (~5 ounces)
  • 30 g lightly salted butter (2 tablespoons)
  • 2 tablespoon mini capers
  • 3-4 cloves garlic finely sliced
  • 3-4 tablespoons 'nduja 60g
  • 25 g parmesan (½ cup) finely grated, plus more to serve
  • a squeeze of lemon juice
  • finely chopped parsley to garnish


  • Preheat the oven to 200°C. 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.
    1 small 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.
    160 g spiralotti pasta (or your favourite)
  • 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.
    30 g lightly salted butter, 2 tablespoon 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.
    25 g parmesan, finely chopped parsley to garnish


Seasoning - I love to have really flavourful pasta and to do that it needs seasoning properly. This is done in layers: the sauce is seasoned, the pasta water is seasoned (flavouring the pasta) and the roasted cauliflower is seasoned. It all comes together to make a very tasty pasta dish. There's nothing worse than a bland and boring pasta dish!
Make ahead - for this recipe you can actually make part of it ahead of time. You can roast the cauliflower ahead of time and store in the fridge in an air tight container for a day or two ready for you to stir into your pasta dish if you want to make it even quicker.
Sauce mix-ins - you can change these up if you wish. I would always keep the garlic in but you could use roughly chopped green olives or the large caper berries instead of the mini capers. Also, if you don’t have parmesan you can use pecorino, or even just some finely grated cheddar.
Heat - now this is down to personal preference. Most 'nduja is very spicy. The one I use is milder, but if you want to use a little less 'nduja you can to temper the heat.


Calories: 782kcal | Carbohydrates: 72.1g | Protein: 20.7g | Fat: 46.7g | Saturated Fat: 18g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 15g | Cholesterol: 41.3mg | Sodium: 1743.3mg | Potassium: 685.1mg | Fiber: 6.4g | Sugar: 5.8g | Vitamin A: 188.9IU | Vitamin C: 65.9mg | Calcium: 232.4mg | Iron: 4.7mg