Roasted Lemon, Cauliflower & Leek Cavatappi


Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Serves: 6 Servings


  • 1lb cavatappi pasta
  • 1 head cauliflower
  • 1 leek
  • 4 garlic cloves
  • 2 lemons
  • 1 1/2 cups freshly grated parmesan
  • 4 tbsp Durant Arbequina Olive Oil EVOO + 1 tablespoon for sautéing 
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Chop cauliflower into roughly 1 inch pieces.  Place on baking sheet and drizzle with Durant Olive Mill Arbequina evoo and add halved lemons and garlic cloves.
  • Remove dark green leaves from leek and slice down the middle.  Rinse under water to remove any excess sand and dirt.  Chop leek into bite size pieces.
  • Roast cauliflower, garlic and lemons for 30 minutes- until cauliflower is golden in color.
  • Once 15 minutes of cauliflower bake time has passed, start boiling water for pasta. Cook cavatappi to al dente, approximately 7-8 minutes.
  • While pasta cooks, add about a tablespoon of evoo and leeks to a large skillet and sauté for about 5 minutes.
  • Remove cauliflower from oven. Place the cauliflower directly in skillet, squeeze the lemon juices in the skillet and finely mince the roasted garlic before adding into the mixture.
  • Lastly, add the cooked pasta, with a splash of the pasta water to the skillet. Mix thoroughly before adding in the remaining Arbequina evoo, grated parmesan and salt and pepper.

Serve warm or cold as a delicious picnic pasta salad!