October 28, 2014

pasta with roasted cauliflower and lemon zest

This pasta is so simple but delicious!!  The cauliflower is roasted, which brings out the sweet nuttiness that you would normally miss, and then paired with lemon zest and parsley, topped of with capers... this dish couldn't get any better! 

Servings 4-6
Total Time 50 minutes

  • 2 heads cauliflower, cut into small florets 
  • 2 onions, cut into 1/4-inch-thick slices
  • 1/2 cup olive oil
  • coarse salt 
  • freshly ground black pepper
  • 1 pound pasta, orecchiette or shells 
  • 1 cup coarsely chopped fresh parsley
  • 3 lemons, zested  
  • 1/2 cup capers


Preheat oven to 450 degrees F. 

In a large bowl toss together cauliflower, onions, and 1/4 cup olive oil.  Season with salt and pepper, and spread vegetables in a single layer on a rimmed baking sheet. 

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

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

Toss hot pasta with remaining 3 tablespoons-1/4 cup olive oil, parsley, lemon zest, and capers.  Add cauliflower mixture, and season with salt (I added a teaspoon) and pepper. Gently toss to combine. 


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