Penne with Roasted Cauliflower and Feta

Total Time
30 min
10 min
20 min


uncooked cauliflower

24 oz, florets, cut into 1 1/2-inch pieces, 2 (12-ounce) bags

uncooked red onion(s)

1 medium, sliced

table salt

¾ tsp

black pepper

¼ tsp

garlic clove(s)

2 medium clove(s), minced

fresh oregano

2 tsp, minced, plus additional for garnish

uncooked whole wheat penne

6 oz

reduced-fat feta cheese

½ cup(s), crumbled

extra virgin olive oil

1 tsp

fresh mint leaves

2 Tbsp, chopped

cooking spray

3 spray(s)


  1. Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray.
  2. Place cauliflower and onion in prepared pan. Sprinkle with 1/4 teaspoon salt and the pepper and lightly spray with olive oil nonstick spray. Toss to coat and spread vegetables in single layer. Roast until crisp-tender, about 15 minutes. Stir in garlic and 2 teaspoons oregano. Spray again with nonstick spray and roast until vegetables are tender, about 5 minutes longer.
  3. Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
  4. Return pasta to same pot. Stir in cauliflower mixture, feta, oil, remaining 1/2 teaspoon salt, and enough of reserved cooking water to evenly moisten pasta and vegetables. Divide evenly among 4 plates and sprinkle with additional oregano and fresh mint, if using.
  5. Per serving: 2 cups


If you use a head of cauliflower and cut your own florets, you will need about 6 cups of florets for this recipe.

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