Tender, roasted cauliflower florets roasted alongside sliced garlic and briny capers, pairs incredibly well with the fresh taste of lemon juice, salty Pecorino cheese and chopped, fresh sage. A bright and flavorful pasta dish that works well as a vegetarian main dish, or as a side to your favorite grilled fish.
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Fusilli with Roasted Cauliflower, Capers, Sage & Lemon
Ingredients:
- 1 lb. fusilli pasta, cooked according to package directions, drained and 1 cup cooking liquid reserved
- Extra virgin olive oil
- Crushed red pepper flakes
- 1 head cauliflower, cut into florets
- Salt and pepper
- 3 garlic cloves, thinly sliced
- 3 Tablespoons capers, drained and rinsed
- juice from 2 lemons
- 2 Tablespoons fresh, chopped sage
- Pecorino cheese, grated for serving
Directions:
- On a parchment-lined large baking dish, arrange the cauliflower florets in a single layer. Toss with a tablespoon of oil, a grinding of black pepper, a pinch of crushed pepper flakes, ½ teaspoon of salt, the garlic and capers. Roast in a preheated 375 degree oven for 25-30 minutes, or until the florets are tender and lightly browned.
- Toss this mixture together with the cooked pasta, lemon juice, chopped sage and a bit of the reserved cooking liquid. Serve warm with grated Pecorino cheese.
Tagged: capers, cauliflower, fresh sage, fusilli, lemon, pasta, pecorino cheese, roasted cauliflower, roasted cauliflower pasta, sage, sliced garlic, vegetarian, vegetarian pasta
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