This is another quick, seasonal pasta dish that can easily be made during the week. Have guests coming over? No problem – the quantities below can be doubled or tripled to accommodate larger groups. You can use your favorite pasta or whatever you have available – I used spaghetti, but it would also be nice with a shorter pasta, like fusilli. Serve this with a nice green salad (arugula would compliment this well).
- 8 oz. of pasta
- 2-3 cups cauliflower florets
- 1/4 cup extra-virgin olive oil
- 1-2 cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 1-2 tablespoons capers
- 1 tablespoon anchovy, chopped
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup parmigian0-reggiano cheese, grated
Preheat the oven to 450°F.
Toss the cauliflower with olive oil, salt and pepper and place in a single layer on a rimmed baking sheet. Roast for 15 minutes or until the cauliflower starts to golden and become tender. Don’t let it soften too much – you want it to still have a little crunch.
In a large pot, bring salted water to a boil. Once the cauliflower is almost ready, add the pasta and cook until al dente (follow your pasta package for timing). Drain in a colander and set aside.
While the pasta is cooking, heat the olive oil in a large skillet, over medium-low heat. Add the garlic, red pepper flakes, capers and anchovies and saute for 3 minutes. Add the cauliflower and lemon juice and cook for another 2 minutes.
Add the drained pasted to the skillet, the parsley, grated cheese and a little more olive oil, if needed. Toss until the pasta is well coated with the sauce and the cauliflower is heated through.
adapted from a recipe found here