Penne with roasted cauliflower and feta

Total Time
30 min
10 min
20 min
This hearty penne pasta recipe features cauliflower, red onion, garlic, fresh oregano, feta cheese, and mint. It's a flavor bomb of pasta that you'll want to make again and again. Keep in mind that if you don't want to use bags of cauliflower, you can buy a head of fresh cauliflower and cut your own florets. You will need about 6 cups of florets for this recipe. Simply roast the cauliflower, red onion, and salt and pepper in the oven until they're deliciously crisp-tender, then toss to combine with the cooked pasta and feta cheese so that it all comes together in one unified and quite satisfying dinner.


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


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