Cauliflower Pasta
Serves 4
Packed with bright and briny flavors, this roasted cauliflower pasta is simple and delicious. Keep extra breadcrumbs handy when you serve it. They add such a nice crunch to the dish that I always sprinkle on more halfway through!
Equipment
- Le Creuset Dutch Oven
Ingredients
- 1 recipe Roasted Cauliflower
- 1 recipe Seasoned Bread Crumbs
- 8 ounces campanelle pasta, or other short pasta
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons capers, chopped
- 2 garlic cloves, grated
- 1 teaspoon lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- ⅓ 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 according to this recipe, skipping the added lemon zest, parsley, and Parmesan options. Make the seasoned breadcrumbs according to this recipe.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.
- Return the pasta to the pot and add the olive oil, capers, garlic, and roasted cauliflower and stir to combine. Add half the reserved pasta water and stir to combine. Stir in the lemon zest, lemon juice, and cheese, and the remaining pasta water, as needed, if the pasta is dry.
- Stir in the parsley and a pinch of red pepper flakes and season to taste with more salt and pepper.
- Serve topped with the breadcrumbs and more lemon zest for garnish.