Roasted Cauliflower with Pasta and Lemon Zest

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Cauliflower with Pasta and Lemon Zest

Source: Martha Stewart Living, November 2009

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

  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. 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.

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