Rigatoni with Roasted Cauliflower and Crispy Capers

Servings: 4

Author:

Main Course

Spring Autumn Winter

Pasta cauliflower Capers

Instructions

1 Preheat the oven to 450°F.
2 In a large bowl, toss the cauliflower florets with 2½ tablespoons of the oil and
season with kosher salt and black pepper. Arrange the florets in a single layer
on a large rimmed baking sheet and roast them, tossing occasionally, until
deeply golden in color, about 25 to 30 minutes. Sprinkle with flaky salt. Remove
and set aside.
3 Bring a large pot of water to a boil. Add 2 tablespoons of the kosher salt and
return to a rolling boil. Add the pasta and cook until al dente according to
package directions.
4 When the pasta is about 5 minutes from being done, heat the remaining olive oil
in a 12-inch skillet over medium-high heat. Add the capers and cook until they
begin to crisp, about 3 minutes. Reduce the heat to medium, add the garlic, and
cook until golden, about 2 minutes. Stir in the red pepper flakes and cook for 1
minute more.
5 Increase the heat to medium-high and add the pasta, roasted cauliflower, lemon
zest, and parsley and toss to coat, adding ¼ cup of pasta water or more (up to 1
cup), as needed to loosen up the sauce. Season with kosher salt and black
pepper.
6 Plate in bowls and top with grated cheese.