Cauliflower Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
Cauliflower Pasta
Description
Cauliflower Pasta begins with roasting the cauliflower to develop a subtle sweetness and tender texture without added zest or cheese. The campanelle pasta is cooked al dente, then combined with olive oil, chopped capers, grated garlic, and the roasted cauliflower. Lemon zest and fresh lemon juice brighten the dish, while grated pecorino or vegan Parmesan cheese adds a salty finish.
Half the reserved starchy pasta water is used to help combine and loosen the mixture, creating a light sauce that coats the ingredients without heaviness. Finely chopped fresh parsley and a pinch of red pepper flakes add freshness and a slight heat.
The dish is served topped with seasoned breadcrumbs and additional lemon zest for texture contrast and brightness, making it an appealing vegetarian pasta with a combination of tangy, savory, and slightly spicy flavors.
Ingredients
- 1 recipe cauliflower roasted
- 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 grated, cloves
- 1 teaspoon lemon plus more for garnish, zest
- 2 tablespoons lemon juice fresh
- ⅓ cup pecorino cheese grated, or vegan Parmesan
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 3 tablespoons parsley finely chopped, fresh
- red pepper flakes
Instructions
- Roast the cauliflower according to this recipe, skipping the added lemon zest, parsley, and Parmesan options. Make the seasoned breadcrumbs according to this recipe.
- 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.
- 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.
- Stir in the parsley and a pinch of red pepper flakes and season to taste with more salt and pepper.
- Serve topped with the breadcrumbs and more lemon zest for garnish.
User Reviews
Overall Rating
5
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