This recipe isn’t one you throw together at the last minute, since you have to roast the cauliflower, onion, and capers, but still, it’s really good! And it’s vegan! Reading the recipe, I thought I might have to throw in some Parmesan or some other cheese at the end to jazz it up, but that wasn’t needed!
Pasta with Roasted Cauliflower and Lemon Zest
(Meatless: More than 200 of the Very Best Vegetarian Recipes by Martha Stewart)
1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4-inch-thick slices
1/4 cup salt-packed capers, rinsed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces dried orecchiette (ear-shaped pasta)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely grated lemon zest (from 2 lemons)
Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet.
Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain.
Toss hot pasta with remaining 2 tablespoons oil, the parsley, and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.