clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Turmeric Cauliflower, Kale and Shrimp Pasta + Brown Butter. Simple enough to make on a weeknight, but perfect for a weekend dinner party!

Roasted Turmeric Cauliflower, Kale and Shrimp Pasta + Brown Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: American


Easy enough for a weeknight meal, but delicious enough for a weekend dinner party!


  • 16 oz fettuccine pasta (gluten-free works!  I love the Jovial brand)
  • 12 large pre-cooked shrimp
  • 1 large head of cauliflower (or two small)
  • 3 cups chopped kale
  • 12 cherry tomatoes, halved
  • olive oil
  • salt
  • turmeric
  • 1/2 stick salted butter


  1. Preheat oven to 425 degrees F.
  2. To prepare your cauliflower, cut off the base/core and then I just started slicing like a loaf of bread. The florets will start to fall apart and simply cut up any pieces that are particularly big.
  3. Take a foil-lined baking sheet and spread out the cauliflower.
  4. Drizzle with a fair amount of olive oil (think a couple tablespoons) until well-coated, sprinkle with salt and then sprinkle a fair amount of turmeric (again, just make sure every piece is well-coated).
  5. Place in oven, middle rack, and roast for 30 minutes.
  6. Take another foil-lined baking sheet and place kale on top.
  7. Drizzle with olive oil and massage into the leaves; sprinkle with some salt.
  8. Place shrimp on the same baking sheet – it is fine if they overlap a bit, the kale will cook down significantly. Sprinkle shrimp with salt and olive oil as well.
  9. Set aside.
  10. Ensure you have a large pasta pot of water ready and waiting.
  11. After 20 minutes of the cauliflower roasting, take it out and give it a mix up and return to oven.
  12. Also place the kale/shrimp pan in the oven, it can go on the bottom rack.
  13. Add pasta to the pot and cook until al dente, per package instructions.
  14. Once pasta is done, drain and return to pan.
  15. Drizzle with about 1-2 tablespoons of olive oil and toss.
  16. Add tomatoes and cover.
  17. Then remove cauliflower, kale and shrimp from oven.
  18. Add to pasta pot and mix very well with a pair of tongs; cover but remove from direct heat,
  19. In a small skillet, brown your butter by allowing it to simmer until it turns a brown color and it has a very strong nutty smell.
  20. Pour brown butter over pasta.
  21. (Note: if you are feeling lost and don’t know how or can’t handle the brown butter…. adding just some melted butter will most likely be just fine!)
  22. Add salt and pepper to taste.
  23. Serve immediately.
  24. Feel free to garnish with freshly grated parmesan cheese.