Roasted Cauliflower with Pasta and Lemon Zest

Pasta, Vegetarian

Ingredients

  • 1 large head of cauliflower, cut into small florets
  • 1 red onion, sliced 1/4 in thick
  • 1/4 c salt-packed capers, rinsed
  • 1/4 c olive oil
  • salt and pepper
  • 8 oz dried orecchiette
  • 1/2 c coarsely chopped flat-leaf parsley
  • 2 TBSP finely grated lemon zest (about 2 lemons)

Directions

  1. Preheat oven to 450.
  2. Toss together cauliflower, onion, capers, and 2 TBSP oil. Season with salt and pepper. Spread in a single layer on a rimmed baking sheet.
  3. Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain
  5. Toss hot pasta with remaining 2 TBSP oil, parsley, and lemon zest. Add cauliflower mixture, and season with salt and pepper. Toss to combine.