Cauliflower Pasta
A light and flavorful dish featuring roasted cauliflower, crunchy breadcrumbs, and a touch of lemon for a satisfying meal.
Equipment
- Large Pot
- Baking Sheet
- Medium Saucepan
Ingredients
- 1 recipe Roasted Cauliflower
- 1 recipe Seasoned Bread Crumbs
- 8 oz campanelle pasta or other short pasta like fusilli or penne
- 3 tbsp extra-virgin olive oil
- 1.5 tbsp capers chopped
- 2 cloves garlic grated
- 1 tsp lemon zest plus more for garnish
- 2 tbsp fresh lemon juice
- 0.33 cup grated pecorino cheese or Vegan Parmesan
- to taste sea salt and freshly ground black pepper
- 3 tbsp finely chopped fresh parsley
- 1 pinch red pepper flakes optional
Instructions
- Prepare roasted cauliflower and seasoned breadcrumbs as the base of the dish.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1¼ cups of pasta water before draining.
- In the same pot, add olive oil, capers, and grated garlic to the drained pasta. Gently fold in roasted cauliflower.
- Pour in half of the reserved pasta water and stir to combine. Add lemon zest, lemon juice, and cheese, adjusting the moisture with more pasta water if needed.
- Finish with chopped parsley and red pepper flakes. Season with salt and pepper to taste.
- Serve immediately, topping with seasoned breadcrumbs and extra lemon zest.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep breadcrumbs separate to maintain their crunch.