Roasted Cauliflower with Pasta and Lemon Zest

Prep Time:
10 mins
Total Time:
55 mins

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


  • 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)


  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. Addpasta, 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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