Cauliflower Pasta
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(19)
Ingredients
4 servings
- 1 recipe Roasted Cauliflower
- 1 recipe Seasoned Bread Crumbs
- 8 ounces campanelle pasta, or other short pasta
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons capers, chopped
- 2 garlic cloves, grated
- 1 teaspoon lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- ⅓ cup grated pecorino cheese or Vegan Parmesan
- Sea salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh parsley
- Red pepper flakes
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Preparation
Step 1
Roast the cauliflower according to the linked recipe, skipping the added lemon zest, parsley, and Parmesan options. Make the seasoned breadcrumbs according to the linked recipe.
Step 2
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.
Step 3
Return the pasta to the pot and add the olive oil, capers, garlic, and roasted cauliflower and stir to combine. Add half the reserved pasta water and stir to combine. Stir in the lemon zest, lemon juice, and cheese, and the remaining pasta water, as needed, if the pasta is dry.
Step 4
Stir in the parsley and a pinch of red pepper flakes and season to taste with more salt and pepper.
Step 5
Serve topped with the breadcrumbs and more lemon zest for garnish.
Step 6
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Chef's notes
Keep the cauliflower florets small for better integration with the pasta.
Roast the cauliflower until browned for enhanced flavor.
Use more pasta water than you think you need to create a cohesive sauce.
