Pasta with Cauliflower and Capers

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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:

  1. Heat oven to 425 F.
  2. 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.
  3. Meanwhile, cook pasta according to the directions on the box in well-salted water.
  4. 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.
  5. Stir in the remaining 1 tablespoon olive oil, ¼ cup grated Parmesan cheese, and 1 tablespoon lemon juice.
  6. Toss the cooked pasta with the minced caper mixture, the roasted cauliflower and capers and walnuts. Top with additional Parmesan cheese if desired.

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