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Daily Dish

Pasta with Roasted Cauliflower and Crispy Capers

Healthy Fact of the Day

This Pasta with Roasted Cauliflower and Crispy Capers is a nutritious vegetarian option. Cauliflower is low in calories but high in vitamins C and K, and is a good source of fiber. It also contains antioxidants that may reduce inflammation. The olive oil provides heart-healthy monounsaturated fats, while pine nuts offer protein and additional healthy fats. To make this dish even healthier, you could use whole grain pasta for added fiber and nutrients. The combination of vegetables, whole grains (if using whole wheat pasta), and plant-based proteins makes this a well-balanced meal. Remember, portion control is key to maintaining a healthy diet, especially with pasta dishes.

Ingredients

 

  • 1 large head cauliflower, cut into florets
  • 1 lb pasta (such as orecchiette or penne)
  • 1/4 cup olive oil, divided
  • 3 tbsp capers, drained and patted dry
  • 4 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1/4 cup pine nuts
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup fresh parsley, chopped
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper on a baking sheet.

  3. Roast for 25-30 minutes, stirring halfway through, until golden and tender.

  4. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.

  5. In a large skillet, heat remaining 2 tbsp olive oil over medium heat.

  6. Add capers and fry for 2-3 minutes until crispy. Remove with a slotted spoon and set aside.

  7. In the same skillet, add sliced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.

  8. Add pine nuts and toast for 1-2 minutes until golden.

  9. Add roasted cauliflower to the skillet and toss to combine.

  10. Add cooked pasta to the skillet along with 1/2 cup of reserved pasta water, Pecorino Romano, lemon zest, and lemon juice.

  11. Toss everything together, adding more pasta water if needed to create a light sauce.

  12. Stir in chopped parsley and crispy capers.

  13. Season with salt and pepper to taste.

  14. Serve hot, garnished with additional Pecorino Romano if desired.

Twirl your fork into this Pasta with Roasted Cauliflower and Crispy Capers and prepare for a flavor explosion that’ll transport you straight to the Mediterranean! This vegetarian delight combines the nutty sweetness of roasted cauliflower with the briny pop of crispy capers, all tied together with al dente pasta and a light, lemony sauce. It’s like taking a culinary vacation without leaving your kitchen. Whether you’re a committed vegetarian or just looking to add more meatless meals to your repertoire, this pasta dish is sure to satisfy. The contrast of textures – from the tender cauliflower to the crunchy pine nuts and crispy capers – creates an exciting adventure in every bite. So fire up that oven, boil that pasta, and get ready to indulge in a bowl of pure comfort with a gourmet twist – it’s like capturing the essence of a sunny Italian trattoria right on your dinner plate!

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