Vegetables can be surprisingly gourmet when we slow down and build flavour with intention, and cauliflower is especially good at rising to the occasion. Its texture is so satisfying, especially when it’s roasted until deeply caramelized. This Creamy Roasted Cauliflower Linguine comes together gradually, starting with white wine and layered with garlicky chickpeas and a touch of miso for savoury depth. Inspired by Italian comfort cooking, this is the kind of dish that feels right for a relaxed but special evening. I’ve cooked it for guests to impress, and it’s just as perfect for a cozy vegan date night in. Comforting, a little elevated, and very vegetable-forward, this one is definitely one of my favourites.
When you build flavour with intention, home-cooked vegetables can feel just as indulgent as a restaurant-worthy dish.
How to Make Creamy Roasted Cauliflower Linguine with Crispy Chickpeas
This is a relaxed but intentional pasta, where most of the flavour comes from giving vegetables the time they need. Cauliflower and chickpeas are roasted until deeply golden, then part of that tray is blended into a silky sauce while the rest is kept for texture. The result is creamy without heaviness, rich without feeling overdone, with vegetables at the centre of every bite.
Ingredient Spotlight: Cauliflower
Cauliflower is one of those vegetables that truly shines when given time and heat. Roasting draws out its natural sweetness and creates deeply caramelized edges, transforming its texture into something rich and satisfying. When blended, those roasted flavours translate into a sauce that feels creamy and indulgent, without relying on dairy or heavy fats. It’s a perfect example of how vegetables, treated with intention, can become the backbone of a dish rather than an afterthought.
1. Roast the Cauliflower and Chickpeas
Start by cutting the cauliflower into small florets and drying the chickpeas very well. Toss everything with olive oil, smoked paprika, garlic powder, salt, and black pepper, then spread it out on a large baking sheet. Giving the vegetables space is key here. Roasting them uncovered and undisturbed allows the edges to caramelize, which adds depth and a slightly meaty texture that carries the whole dish.
This step does most of the heavy lifting flavour-wise, so let the vegetables get properly golden before moving on.
Note on roasting chickpeas: Drying the chickpeas thoroughly before roasting is essential. Any surface moisture will cause them to steam instead of crisp, which dulls their texture and flavour. For the best results, pat them dry with a clean kitchen towel and let them air-dry for a few minutes before tossing with oil and spices.
2. Cook the Pasta and Build the Base
While the vegetables roast, bring a large pot of generously salted water to a boil and cook the linguine until just al dente. Be sure to reserve some of the pasta water before draining. You’ll use it later to loosen the sauce and help it cling to the noodles.
In a wide pan, gently cook the onion in olive oil until very soft and lightly golden. This isn’t about browning quickly, but about coaxing out sweetness. Add the garlic and chilli flakes, followed by the white wine, letting it reduce until almost completely evaporated. This creates a savoury, aromatic base that keeps the sauce from tasting flat.
3. Blend the Sauce
Transfer the onion mixture to a blender along with about half of the roasted cauliflower and chickpeas. Add the oat milk, nutritional yeast, olive oil, lemon juice, miso, nutmeg, and black pepper. Blend slowly at first, adding some of the reserved pasta water until the sauce is smooth, glossy, and pourable.
Blending while everything is still warm helps the sauce emulsify beautifully and gives it that restaurant-style silkiness.
4. Toss and Finish
Return the pasta to the pot and toss it with the blended sauce until evenly coated. Warm gently for a minute or two, just until everything comes together. Divide into bowls and finish with the remaining roasted cauliflower and chickpeas, a little lemon zest, cracked black pepper, and a restrained drizzle of good olive oil.
Make It Ahead & Entertaining Tips
This dish is a great option for entertaining because several components can be prepared in advance without sacrificing flavour or texture. The cauliflower and chickpeas can be roasted earlier in the day and kept at room temperature, then gently rewarmed before blending and serving. The sauce itself can also be blended ahead and refrigerated for up to two days. When ready to serve, warm it slowly on the stove, loosening with a splash of pasta water as needed, then toss with freshly cooked linguine.
For guests, finish each bowl with the reserved roasted vegetables, lemon zest, cracked black pepper, and a drizzle of good olive oil. It’s an easy way to make the dish feel composed and restaurant-worthy without last-minute stress.
🍷 Wine & Drink Pairing:
🇮🇹 Dry Italian white wine such as a: Pinot Grigio, Soave, or Vermentino
These wines have bright acidity to cut through the creamy sauce and subtle bitterness that plays beautifully with roasted cauliflower. If you want something a touch more special, a lightly textured Verdicchio is fantastic here. Serve well chilled, but not ice-cold.
🌿 Non-Alcoholic Pairing
Sparkling water with a squeeze of lemon and a thin slice of fennel or cucumber.
Tips & FAQs For Creamy Roasted Cauliflower Linguine with Crispy Chickpeas
What can I use instead of miso?
If you don’t have white miso, try 1 to 2 teaspoons of soy sauce or tamari (start small and adjust salt). A small spoonful of vegan parmesan can also add savoury depth.
Can I make this recipe gluten-free?
Yes. Swap the linguine for your favourite gluten-free pasta. Cook it just to al dente and reserve pasta water the same way so the sauce stays silky.
Can I make the sauce ahead of time?
Yes. Blend the sauce up to 2 days ahead and refrigerate. Rewarm it gently on the stove, loosening with a splash of pasta water until glossy and pourable.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or oat milk to bring the sauce back to a creamy consistency.
How can I keep the chickpeas crispy?
Dry them very well before roasting, and don’t crowd the pan. If you have extra time and want the crispiest texture, store roasted chickpeas separately and add them to bowls right before serving.
Can I use another milk instead of oat milk?
Yes. Unsweetened soy milk works well and adds a bit of extra body. Unsweetened almond milk also works, though it’s slightly lighter. You can also use cow's milk if not keeping things vegan.
Do I need a high-speed blender?
A high-speed blender gives the silkiest sauce, but a regular blender works too. Blend a little longer and use warm pasta water to help everything smooth out.
A Recipe Worth Sharing
This is one of those recipes I’m genuinely excited to share. It’s simple in approach but thoughtful in flavour, and it really shows how satisfying vegetables can be when you give them the spotlight. Whether you’re cooking it for someone special or just making a cozy dinner for yourself, I hope it finds a regular place in your kitchen the way it has in mine. ✨
