Roasted Cauliflower and Capers Spaghetti

• 12 oz spaghetti
• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 2 tbsp capers, rinsed
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• Salt to taste
• Black pepper to taste
• 2 tbsp chopped fresh parsley
• Red pepper flakes to taste

Steps

1. 1 Preheat oven to 425°F. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. 2 Meanwhile, cook spaghetti according to package instructions until al dente.
3. 3 In a small pan, sauté minced garlic in remaining olive oil until fragrant.
4. 4 Reserve 1/2 cup pasta water, then drain spaghetti.
5. 5 Combine roasted cauliflower, cooked pasta, sautéed garlic, capers, lemon juice, and Parmesan in a large bowl.
6. 6 Add pasta water as needed to create a saucy consistency.
7. 7 Season with salt and pepper to taste, and sprinkle with parsley and red pepper flakes before serving.

Equipment

• Baking sheet
• Large pot
• Large bowl

Variations

• Add shrimp or chicken for a protein boost.
• Substitute lemon juice with a splash of white wine for a different flavor profile.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute capers with olives if capers are not to your liking.

Pairings

• A crisp white wine like Pinot Grigio complements this dish nicely.
• A lemony sparkling water refreshes the palate.

Nutrition

Tips

• For extra flavor, toast the capers in the pan with garlic.
• Feel free to add toasted pine nuts for a nutty crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently with a bit of water or olive oil.

Serving Suggestions

• Serve with a side of garlic bread.
• Pairs well with a simple arugula salad drizzled with balsamic vinaigrette.

FAQ