Pasta with Cauliflower and Capers
Cauliflower and capers are a superb flavor combination. This pasta dish is deliciously bright and zingy.
If you have them, toss in 1/2 c. (or so) chopped tomatoes- they're a tasty addition, as would be a few sliced kalamata olives.
2 c. small bite-sized cauliflower florets
2 Tbsp. capers, drained
2 Tbsp. olive oil
Salt and pepper
1 clove garlic, pressed or minced
1 tsp. lemon juice
1 Tbsp. butter
3 Tbsp. shredded parmesan
6-8 oz. penne type pasta, or a thick wide noodle
Preheat oven to 375.
In a bowl, lightly toss together the cauliflower, capers, and olive oil until well coated. Season with salt and pepper. Put on a parchment lined, rimmed baking sheet, and roast until nicely browned, about 15-20 minutes (depending on your floret size).
While cauliflower is roasting:
1) Combine garlic, lemon juice, butter and parmesan in a small bowl and set aside.
2) Cook pasta according to package instructions, drain, (save a bit of the pasta water), and return to pot to keep warm. Add a wee splash (1 Tbsp or less) of the pasta water, to help keep it moist.
When cauliflower is done, add to the pasta in the pot while it's still hot, along with garlic butter mixture. Cheese will melt a bit; toss gently, coating the pasta and cauliflower well. if it seems a little dry, add another splash of the pasta water.
Recipe created or adapted by Liz Talley, Urban Graze
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