Description
This Cauliflower Pasta recipe combines tender roasted cauliflower with al dente pasta, tangy capers, and a flavorful lemony sauce, topped with seasoned breadcrumbs for a satisfying meal.
Ingredients
Units
Scale
Roasted Cauliflower:
- 1 recipe Roasted Cauliflower
Seasoned Bread Crumbs:
- 1 recipe Seasoned Bread Crumbs
Other Ingredients:
- 8 ounces campanelle pasta, or other short pasta
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons capers, chopped
- 2 garlic cloves, grated
- 1 teaspoon lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1/3 cup grated pecorino cheese or Vegan Parmesan
- Sea salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh parsley
- Red pepper flakes
Instructions
- Roast the cauliflower: Follow the recipe for Roasted Cauliflower, omitting the lemon zest, parsley, and Parmesan.
- Cook the pasta: Boil salted water and cook pasta until al dente. Reserve 1¼ cups of pasta water.
- Combine ingredients: Toss pasta with olive oil, capers, garlic, and roasted cauliflower. Add half of the reserved pasta water, lemon zest, lemon juice, and cheese. Add more pasta water if needed.
- Final touches: Stir in parsley, red pepper flakes, salt, and pepper. Serve topped with breadcrumbs and lemon zest.
Nutrition
- Serving Size: 1 serving
- Calories: 398 kcal
- Sugar: 2g
- Sodium: 327mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 11mg
