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Goat Cheese Pasta with Roasted Cauliflower

Creamy, tangy goat cheese flavors this light pasta dish speckled with caramelized, roasted cauliflower!
COOK25 mins
TOTAL25 mins
SERVING SIZE: 4 or more


  • 1 lb. pasta, we used gluten-free rotini
  • 1 head cauliflower, chopped into small florets
  • 1 lb. ground chicken, can sub turkey
  • 3 oz. plain goat cheese, (3/4 of a half log)
  • 1 shallot, sliced thinly
  • 2 cloves garlic, minced
  • 1 cup reserved pasta water
  • ΒΌ cup grated parmesan cheese, plus more for serving
  • 3 tbs. olive oil
  • salt + pepper
  • crushed red pepper flakes


  • Preheat oven to 400 degrees. Prepare cauliflower by chopping into small florets and arranging on a sheet pan lined with foil. Drizzle with 2 tbs. olive oil and season with salt and pepper and roast for 12-15 minutes or until golden.
  • Meanwhile, set a large pot of water over high heat and cover to boil. Once boiling, add 1 tbs. salt and the pasta. Cook according to package directions but do not discard pasta water.
  • In a deep pot or dutch oven, heat 1 tbs. olive oil then add ground chicken. Cook until no longer pink, about 5 minutes, then add garlic and shallots.
  • Use slotted spoon or sieve to transfer cooked pasta into ground chicken pot, along with 1 cup pasta water and goat cheese. Stir to create a sauce, adding more pasta water to thin as needed. Taste for seasoning, adding salt, pepper and red pepper flakes to your liking.
  • Once cauliflower has roasted, gently add to the pasta along with 1/4 cup grated parmesan. Serve warm or at room temperature!