Initial version
Ingredients
- 1/2 head cauliflower cut into bite-sized florets (about 2/2 cups)
- 3 tbsp drained capers
- 1/4 c plus 1 tablespoon extra-virgin olive oil
- 1/4 tsp kosher salt plus more as needed
- Freshly ground black pepper to taste
- 2 medium garlic cloves grated on a Microplane or smashed into a paste
- Finely grated zest of 1 lemon
- 1 tbsp unsalted butter
- 3 tbsp grated Parmigiano-Reggiano cheese (optional) Optional
- 8 ounces whole-wheat fusilli pasta
- 1/3 c pine nuts toasted (see page 265)
- Fresh lemon juice as needed
Instructions
Heat the oven to 425°F.
In a bowl, toss the cauliflower and 2 tablespoons of the capers with the 1/4 cup olive oil, the 1/4 teaspoon salt, and black pepper to taste. Spread the mixture out in a single layer on a large rimmed baking sheet, and roast it, tossing it occasionally, until golden brown, 25 to 30 minutes.
Meanwhile, mince the remaining 1 tablespoon capers. Scrape the capers and garlic into a large bowl and add the lemon zest, butter, remaining 1 tablespoon olive oil, and cheese if you like.
Bring a large pot of heavily salted water to a boil. Cook the pasta until it is al dente; drain.
Add the pasta, cauliflower, and pine nuts to the bowl containing the caper mixture. Squeeze in lemon juice to taste. Season with salt and pepper, toss well, and serve.