Roasted cauliflower and brown butter noodle bowl from Bowls: Vibrant Recipes with Endless Possibilities (page 143) by America's Test Kitchen Editors

  • parsley
  • spaghetti pasta
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Roasted butternut squash" or "Sautéed mushrooms with shallots and thyme" for "Roasted cauliflower" and sage for parsley.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Roasted butternut squash" or "Sautéed mushrooms with shallots and thyme" for "Roasted cauliflower" and sage for parsley.

  • anna_ctsxgu on April 02, 2026

    Nice flavours. Could do with a little gremolata for crunch

  • sophie_lfm61y on January 16, 2026

    Super yummy and came together quickly! Used this recipe more of a jumping off point/inspiration and added a few additional things including: kale, sliced garlic, parm, and served it with some chicken sausage on the side. Almost gave shrimp scampi/seafood pasta vibes without the seafood

  • eliza on January 05, 2024

    My first bowl from this book and it was very tasty and easy. I had made the roasted cauliflower with dukkah from David Lebovitz so I used that instead of the book’s cauliflower recipe. I also reduced the butter by half and sprinkled some dukkah on at the end. Will repeat.

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