This vegetarian pasta dish is a perfect break from a meat dish. The whole grains in the pasta keep you full and the roasted cauliflower is perfectly crisp and tart with the addition of the roasted lemon. My kids love this dish and if you have leftovers it is great to pack in lunchboxes! I serve this with Crispy Kale Chips to complete this healthy vegetarian meal.
Serves 4
16 oz box of whole grain pasta- farro or whole wheat
1 head cauliflower chopped
1 lemon zested and quartered
4 garlic cloves thinly sliced
2 tbsp capers
2 tbsp olive oil divided
2 tsp flaky sea salt divided
1 tsp black pepper divided
Pinch of red pepper flakes
1 cup freshly grated parmigiano cheese
1/4 chopped parsley divided
Preheat Oven to 450 degrees
Toss cauliflower with 1 tbsp olive oil, lemon zest, 1 tsp salt, 1/2 tsp pepper
Place cauliflower on a parchment paper lined baking sheet and add the quartered lemon. Roast for 25-30 minutes until browned. Remove from oven and set aside
Bring a large pot of salted water to a boil. Cook pasta according to instructions
While pasta cooks heat a large skillet to low and add remaining olive oil. Add garlic and cook for 2-3 minutes until lightly browned. Add pinch of red pepper flakes. Add capers and cook for another minute. Increase heat to medium and add cauliflower to the pan and sauté together. Take 1/2 cup of the pasta cooking water and bring to a simmer.
When pasta is done use a spider or slotted spoon and transfer past directly to pan. Stir all together
Remove from heat and add parmigiano, half the parsley and season with salt and pepper
Place pasta in individual bowls and sprinkle with parsley and more parmigiano
Comments