The lemon zest perks up this earthy, salty pasta dish.

Martha Stewart Living, November 2009


Recipe Summary

10 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.

  • 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.


Reviews (1)

39 Ratings
  • 5 star values: 8
  • 4 star values: 15
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: 5.0 stars
Try this recipe!!! This has been one of our family’s favorites for a long time. Years ago it was in a magazine and I tore it out and kept it. The combination of the lemon zest, cauliflower and red onion are an amazing flavor combination. It is decadent while still feeling healthy because it’s veggie rich. The key is you have to use GOOD pasta. It makes it all the difference. Also to note, I don’t add capers. They seem to burn at 450 in the oven and ruin the dish. It is excellent without. I would guess you could add them later if you wanted the ally crunch. I just add a little extras Himalayan salt when garnishing. Not sure why more people haven’t reviewed this recipe. It is one of my all time faves and go to for guests. You have to make this and try it for yourself!!!
Rating: 5 stars
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.)