Pasta With Cauliflower and Chard

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By Joe Yonan

This riff connected a classical Sicilian crockery uses sweet-tart aureate raisins, briny greenish olives, citrus zest and food to bring zippy flavors to roasted cauliflower and pasta. The look works with galore different rootlike combinations; spot Substitutions for ideas.

Adapted from “Seasons of Greens” by Katie Reicher (Weldon Owen, 2025).

Ingredients

measuring cup

Servings: 6-8 (makes astir 15 cups)

3 pounds cauliflower (1 to 2 heads), cored and chopped into bite-size florets
3 tablespoons olive oil, divided
1 spoon good salt, divided, positive much arsenic needed
1 lb Swiss chard
8 tablespoons (1 stick/4 ounces) unsalted butter, divided
1 cupful panko
1 lb dried linguine, bucatini oregon spaghetti
1 clump scallions, trimmed and thinly sliced
2 ail cloves, thinly sliced
1/2 cupful aureate raisins
1/2 cupful pitted Castelvetrano olives, chopped
1/2 cupful adust achromatic wine, specified arsenic pinot grigio
2 teaspoons finely grated citrus zest (from 2 lemons)
1/2 cupful grated parmesan cheese

Nutritional Facts

Per serving (about 2 cups), based connected 8

Calories
508
Fat
21 g
Saturated Fat
9 g
Carbohydrates
68 g
Sodium
716 mg
Cholesterol
35 mg
Protein
14 g
Fiber
7 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Seasons of Greens” by Katie Reicher (Weldon Owen, 2025).

Tested by Joe Yonan.

Published May 2, 2025

Updated March 18, 2026