Food & Cooking Recipes Ingredients Pasta and Grains Roasted Cauliflower with Pasta and Lemon Zest 3.7 (40) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Servings: 4 The lemon zest perks up this earthy, salty pasta dish. Ingredients 1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups) 1 red onion, cut into ¼-inch-thick slices ¼ cup salt-packed capers, rinsed ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 8 ounces dried orecchiette (ear-shaped pasta) ½ cup coarsely chopped fresh flat-leaf parsley 2 tablespoons finely grated lemon zest (from 2 lemons) Directions 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. Rate it Print