Roasted Cauliflower with Pasta and Lemon

5 07 2013

It’s 4th of July weekend, so you know what that means around here for This Girl….gotta whip up and share some great picnic / potluck recipes for all these patriotic gatherings! This pasta salad is a gem! It’s light, doesn’t take too much work to make and can be served warm or at room temp – all the things I look for when I’m cooking a side dish for a party!

Roasted Cauliflower with Pasta and Lemon

Roasted Cauliflower with Pasta and Lemon

The following serves 4 (compliments of Martha Stewart):

  • 1 large head cauliflower (about 2 pounds), cut into small florets
  • 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) or bow-tie 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. Serve warm or at room temperature.




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