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Comforting, creamy and full of flavor, roasted cauliflower carbonara is a delicious twist on a classic pasta favorite. Roasting the cauliflower adds caramelized depth that pairs really well with crispy bacon, parmesan cheese and rich egg yolks. This version is hearty and satisfying whether served over pasta or enjoyed on its own. The combination of textures and flavors creates a cozy dish that feels really indulgent but includes a healthy veggie boost.
Ideal for any pasta lover, this delicious Italian recipe combines roasted cauliflower florets with a creamy sauce that includes bacon or pancetta and parmesan cheese.
You might also enjoy this pink beet hummus, roasted tomato and meatball polenta, corn carbonara, or biscuit-topped chicken pot pie soup.
Why You’ll Love It
Authentic: You’re going to love the flavors in this perfectly roasted garlic cauliflower recipe. It’s based on the classic carbonara sauce made with eggs, bacon and parmesan cheese rather than the Americanized version with heavy cream.
Simple: Although there are different steps in this recipe, you can roast the cauliflower, make the sauce and cook the pasta all at the same time, making this a straightforward recipe.
Delicious: I love pretty much all Italian dishes and this pasta carbonara with cauliflower sauce is really good, offering wonderful flavors in every mouthful.
Roasted Cauliflower Carbonara Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cauliflower: Roasted for a nutty, caramelized flavor and hearty texture.
Olive oil: Used to roast the cauliflower and enrich the sauce.
Garlic: Adds aromatic depth to the base of the sauce.
Bacon: Crisped and used with its drippings to bring bold, smoky flavor.
Egg yolks: Thicken and enrich the sauce for a creamy finish.
Parmesan cheese: Adds salty, nutty richness throughout the dish.
Red pepper flakes: Give a gentle kick of heat.
Parsley: Fresh and vibrant, perfect for garnish.
Rigatoni: A sturdy pasta that holds the sauce well.
How to Make Roasted Cauliflower Carbonara
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Roast the cauliflower: Toss the cauliflower florets with oil, salt, pepper, and garlic powder, then roast in the oven until golden brown.
Cook the bacon: Fry the bacon and add the garlic and some red pepper flakes.
Cook the pasta: You can cook the pasta (al dente) at the same time in a large saucepan, following the package directions.
Make the sauce: Beat the egg yolks with olive oil, cheese, salt, and black pepper.
Finish the sauce: Toss the cauliflower with the fat drippings in the pan with the bacon, then mix with the egg yolk mixture.
Serve: Drain the cooked pasta, top with the cauliflower sauce, and garnish with parsley and parmesan. Serve immediately.
Substitutions and Variations
Make it vegetarian: Omit the bacon and add sautéed mushrooms or smoked paprika.
Use a different cheese: Try Pecorino Romano or asiago.
Swap the pasta: Use spaghetti or penne instead.
Add greens: Stir in spinach or arugula at the end for a fresh touch.
Gluten free version: Use gluten free pasta.
Serving Suggestions
With vegetables: Enjoy bacon wrapped green bean bundles, roasted rainbow carrots or roasted artichokes on the side.
With a salad: Enjoy a fennel orange salad, Italian white bean salad or even some pickled banana peppers or pickled carrots on the side for contrast.
How to Store Roasted Cauliflower Carbonara
Store: Keep leftover cauliflower carbonara sauce refrigerated in an airtight container and eat within 3 days.
Freeze: If kept in an airtight container or freezer bag, this recipe can be frozen for up to 3 months.
Thaw: Defrost overnight in the fridge.
Reheat: Warm any leftovers back up in the microwave.
Top Tips
Roast cauliflower until browned: This adds maximum flavor and texture.
Don’t drain the bacon fat: It helps coat the cauliflower and boosts richness.
Stir constantly when adding eggs: Prevents the sauce from scrambling.
Add the sauce off the heat: The residual heat is enough to cook the eggs gently.
Cauliflower Carbonara FAQs
Not a traditional Italian carbonara! You can find cream-based carbonara sauce recipes or at the grocery store but the authentic Italian way of making carbonara relies on egg yolks and cheese for creaminess. Add a splash of cream if you want but this is a rich, creamy dish without it.
Take the pot off the heat before mixing in the eggs. There will be enough residual heat to cook the eggs sufficiently but too much heat will scramble them which might be good for egg fried rice but isn’t what you want from carbonara.
Roasted Cauliflower Carbonara Recipe
Roasted Cauliflower Carbonara
Equipment
- Dutch Oven or Saucepan
- Pot Large
- Box Grater or Microplane
Ingredients
- 1 Head cauliflower
- ½ Cup olive oil
- 1 Teaspoon sea salt
- 2 Teaspoon black pepper, coarse
- 2 Cloves garlic
- 6 Ounces bacon, chopped
- 4 egg yolks
- 1 Cup parmesan cheese, freshly grated
- 1 Pinch red pepper flakes
To Garnish
- 4 Tablespoon parsley, fresh, chopped
- ¼ Cup parmesan cheese, shaved or grated
Pasta (Optional)
- 1 Pound rigatoni, gluten free or regular
Instructions
- Preheat the oven to 425°F.
- Chop cauliflower into 1-inch florets. Toss with 2 tablepsoons of olive oil, sea salt, a pinch of black pepper, and garlic powder.
- Spread onto a foil-lined baking sheet and place into the oven on the top rack. Roast for 40 minutes.
- When 15 minutes remain for the cauliflower, start preparing the sauce. Add bacon to a Dutch oven over medium-high heat. Sauté for 4 to 5 minutes and lower heat. Add the garlic and a pinch of red pepper flakes and stir. *Don't drain the fat drippings.*
- If serving with pasta, start to cook 1 pound of rigatoni or your choice of pasta, following the package directions.
- In a small mixing bowl, beat the egg yolks. Whisk in remaining olive oil, parmesan, ground black pepper, and salt.
- Add cauliflower to the Dutch oven and toss to coat in the fat drippings.
- Next, pour the sauce over the cauliflower and stir. Cook for 4 minutes, stirring constantly to prevent the eggs from scrambling.
- If servicing with pasta, drain the pasta and place in serving bowls. Top with carbonara sauce.
- Garnish with fresh chopped parsley and freshly grated parmesan cheese.
Notes
Don’t drain the bacon fat: It helps coat the cauliflower and boosts richness.
Stir constantly when adding eggs: Prevents the sauce from scrambling.
Add the sauce off the heat: The residual heat is enough to cook the eggs gently.
Nutrition
Roasted cauliflower carbonara is a bold and comforting dish that’s full of savory goodness. The combination of roasted vegetables, crispy bacon and creamy parmesan sauce makes every bite feel satisfying and special. It’s an easy weeknight dinner that doesn’t skimp on flavor and can be adapted to suit your tastes. Serve it with pasta or enjoy straight from the pan.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I honestly didn’t expect to love it as much as I did. The cauliflower came out perfectly golden and had such a nice texture with the creamy sauce and crispy bacon. It had all the flavor of classic carbonara but felt a little lighter.
The creamy carbonara sauce works so well with the cauliflower. I found a new favorite in this dish!
I love anything cauliflower. And this is the best way to enjoy them! So good!!
Cauliflower is my fave! Loved this recipe.
I’m so glad I tried this recipe. It’s definitely going in my regular rotation!
Oh wow this came out beautiful. We all loved it!
I added an extra garlic clove and two teaspoons of basil. Even my steak-loving husband had second helpings!
The biggest mistake I made with this carbonara was underestimating how much people would want to eat. It was gone before I could even get a look at seconds!
This cauliflower recipe was sooo gooood! As a cheese lover, I added extra cheese to it! Another addition to my go-to recipes.
This was so very tasty and delicious! I loved the slight smokiness. I can’t wait to make it again!
This was delicious and the perfect way to get the comfort of carbonara without all the carbs!
Always a favorite recipe! Make it often.
I don’t think I’ve ever made a veggie carbonara sauce. In fact, I KNOW I haven’t and now I need to!
This looks SO good! I can’t wait to give this a shot!
I typically LOVE gluten but this sounds like a yummy gluten-free option to try!
Who says gluten free can’t be yummy? I am a sucker for pasta, and this looks super amazing. I could eat pasta every day!
It looks delicious! I love gluten free recipes! Can’t wait to try it!
Wow! This looks amazing! I will have to put this on my “to-make” list for next week! Thanks!!
This gluten free carbonara dish is the perfect meal for meatless Mondays so creamy!