Penne with Roasted Cauliflower and Lemon Caper Vinaigrette
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Course
Main Course
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Cuisine
American, Vegetarian
Penne with Roasted Cauliflower and Lemon Caper Vinaigrette
Description
Cauliflower florets, garlic cloves, and sliced red onion are tossed with olive oil, salt, and pepper, then roasted until golden and tender. After stirring the cauliflower, grape tomatoes are added to roast briefly. Meanwhile, whole wheat penne is cooked to al dente, drained, and set aside. A vinaigrette combining lemon juice, olive oil, capers, pure maple syrup, Dijon mustard, and red pepper flakes provides a bright, tangy, and subtly spicy dressing.
Once the vegetables are roasted and chopped (garlic is peeled and chopped, onions rough chopped), they are combined with the pasta in a pan. The lemon caper vinaigrette coats the ingredients, and the mixture is warmed gently. Topping the dish with shredded Parmesan cheese adds salty richness. The pasta's texture complements the soft roasted cauliflower and juicy roasted tomatoes, while the vinaigrette cuts through with acidity and a hint of sweetness from maple syrup.
This dish works well for a vegetarian main or side. The combination of roasted vegetables and tangy dressing lends complexity without heaviness or creaminess. Freshly ground black pepper and salt season as desired before serving.
Ingredients
For the Pasta:
- 1 cauliflower washed and cut into bite-size florets, small head
- 3 cloves garlic
- 1/2 red onion sliced, small
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 1/2 cups grape tomatoes halved
- 8 ounces whole wheat penne pasta DeLallo brand, organic
For the Lemon Caper Vinaigrette:
- 3 tablespoons lemon juice fresh
- 1 tablespoon olive oil
- 3 tablespoons capers small
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Pinch crushed red pepper flakes
For serving:
- 1/2 cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
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.
User Reviews
Overall Rating
5
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