Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

Name: Penne with Roasted Cauliflower and Lemon Caper Vinaigrette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 small head cauliflower; 3 cloves garlic; 1/2 small red onion; 1 tablespoon olive oil; salt and black pepper; 1 1/2 cups grape tomatoes; 8 ounces DeLallo Organic Whole Wheat Penne Pasta; 3 tablespoons fresh lemon juice; 1 tablespoon olive oil; 3 tablespoons small capers; 1 tablespoon pure maple syrup; 1 teaspoon Dijon mustard; Pinch of Crushed Red Pepper Flakes; 1/2 cup shredded Parmesan cheese; salt and black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Course
Main Course
Cuisine
American, Vegetarian

Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

Iris Warren

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Penne pasta with roasted cauliflower, tomatoes, and a lemon caper vinaigrette. This healthy pasta dish is a winner!

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Ingredients

For the Pasta:

1 small head cauliflower washed and cut into bite-size florets
3 cloves garlic
1/2 small red onion sliced
1 tablespoon olive oil
salt and black pepper to taste
1 1/2 cups grape tomatoes halved
8 ounces DeLallo Organic Whole Wheat Penne Pasta

For the Lemon Caper Vinaigrette:

3 tablespoons fresh lemon juice
1 tablespoon olive oil
3 tablespoons small capers
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
Pinch of Crushed Red Pepper Flakes

For serving:

1/2 cup shredded Parmesan cheese
salt and black pepper to taste

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Instructions

Preheat oven to 400 degrees F. Place the cauliflower, garlic, and onion slices on a large baking sheet. Drizzle with olive and toss until well coated. Season with salt and pepper, to taste. Roast until golden and tender, about 20 minutes. Remove the pan from the oven and stir the cauliflower. Add the tomatoes and return the pan to the oven. Roast for 10 minutes.
While the cauliflower is roasting, bring a large pot of salted water to boil. Cook the pasta until al dente, about 7-8 minutes. Drain pasta and set aside.
Meanwhile, make the Lemon Caper Vinaigrette. In a small bowl, whisk together lemon juice, olive oil, capers, maple syrup, mustard, and red pepper flakes. Set aside.
Roughly chop the roasted onions. Remove the garlic from the peel and chop.
In a large pan, combine pasta, cauliflower, tomatoes, onions, and garlic. Add the Lemon Caper Vinaigrette and stir until coated. Heat over medium heat until pasta is warm. Serve with shredded Parmesan cheese and season with salt and pepper, if desired.