Roasted Cauliflower & Raisin Rigatoni – a delicious recipe with carrot, clove garlic, tomatoes, olive oil, Kosher salt, raisins. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat oven to 425F.
2
Pulse the carrot and garlic in a food processor until the garlic is finely chopped.
3
Add the tomatoes and their juices, 2 Tbsp oil and 1/4 tsp each salt and pepper and pulse until finely chopped.
4
Transfer the tomato mixture to a medium saucepan and simmer until thickened, 20 to 25 minutes, adding the raisins and capers during the last 5 minutes of cooking.
5
Meanwhile, cook the pasta according to package directions.
6
Drain the pasta and return it to the pot.
7
Toss with the sauce.
8
While the pasta is cooking, on a large rimmed baking sheet, toss the cauliflower with the remaining 2 Tbsp oil and 1/4 tsp each salt and pepper, and roast until golden brown and tender, 18 to 20 minutes.
9
Toss the pasta with the sauce and the cauliflower.
210
kcal
Calories
15
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium carrot, 1 clove garlic, 1 can whole plum tomatoes, 4 tbsp. olive oil, and more.
Yes, Roasted Cauliflower & Raisin Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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