Pasta with Cauliflower and Capers
Ingredients:
- 1 head cauliflower cut into bite-sized florets
- 6 Tbsp. capers, drained and divided
- 5 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 8 oz. regular or whole wheat pasta
- 3 cloves garlic, minced
- 2 Tbsp. butter
- ¼ cup grated Parmesan cheese plus more to serve
- 1 Tbsp. lemon juice
- ¼ cup walnuts, chopped
Directions:
- Heat oven to 425 F.
- In a large bowl, toss together cauliflower florets, 4 tablespoons of the capers, 4 tablespoons of the olive oil, salt and black pepper. Spread onto a large baking sheet and cook for 25 to 30 minutes, stirring every 5 to 10 minutes, until the edges are well-browned.
- Meanwhile, cook pasta according to the directions on the box in well-salted water.
- Mince the remaining 2 tablespoons of capers. Place into a small bowl with garlic and butter. Microwave in 30-second intervals until the butter is melted, stirring after each interval.
- Stir in the remaining 1 tablespoon olive oil, ¼ cup grated Parmesan cheese, and 1 tablespoon lemon juice.
- Toss the cooked pasta with the minced caper mixture, the roasted cauliflower and capers and walnuts. Top with additional Parmesan cheese if desired.
