Pasta with Roasted Cauliflower, Lemon Zest and Capers

This was delicious and easy. It was so full of flavor and made great leftovers. It’s a Martha Stewart recipe I came across a while ago. I’m adding the recipe here because the page is full of ads.

I made the recipe almost exactly as instructed with one exception. I didn’t cook the cauliflower for the full 40 minutes. I’m not a fan of burnt food and it was getting a little chared at around 25 – 30 minutes in my oven.

roasted cauliflower pasta

1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4-inch-thick slices
1/4 cup salt-packed capers, rinsed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces dried orecchiette (ear-shaped pasta)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely grated lemon zest (from 2 lemons)

STEP 1

Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet.

STEP 2

Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.

STEP 3

Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain.

STEP 4

Toss hot pasta with remaining 2 tablespoons oil, the parsley, and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

Original post March 15, 2014

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