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Roasted Cauliflower with Pasta and Lemon Zest

  • prep: 10 mins
    total time: 55 mins
  • servings: 4

Ingredients

  • 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)

Directions

  1. 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.

  2. Step 2

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

  3. 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.

  4. 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.

Source
Martha Stewart Living, November 2009

Reviews (1)

  • 13 Oct, 2013

    This recipe is awesome! I have made it several times...skipped the capers and only use 2 TBS of oil at the beginning....then lots of lemon juice, rather than lemon zest at the end when tossing it with the pasta and the parsley. My family loves it! (We also just use pepper and no added salt.)