Roasted Cauliflower Pasta with Crispy Capers
You know when you want all the same flavours at once, this is that dish. There’s so much going on in terms of texture, taste and the umami flavour, you can’t go wrong. There’s a few tiny additions that make this dish taste great and I can’t wait to share it with you! The best thing about this pasta is the cauliflower. It’s really the star of the show.
I’ve been trying to add as many veggies in my pasta as I can to justify eating as much pasta as I want and this absolutely does the trick. When floreting the cauliflower I try to make it a similar size as the noodle I’m using so it’s a seamless experience in one bite.
The last element of the dish, crispy capers, are not to be forgotten. If you can’t find them, try harder. It’s honestly the thing that makes everything come together. These little crunchy flavour bites will give this pasta such a nice salty crunch. You’ll honestly want to eat them all by itself before you plate!
Crispy Cauliflower Pasta with Crispy Capers
- Sheet Tray
- Large Pot
- Large Frying Pan
- 1 head Cauliflower
- 500 grams Pasta I like to use Rigatoni but any thick short pasta will do here
- 3/4 cup Olive Oil If you have garlic confit kicking around please please use the oil from it for this dish
- 5 cloves Garlic Confit Cloves you can use non-confit garlic but I would suggest confit if you can! I also like a lot of garlic you can use more or less if you'd like.
- 1 tbsp Dried Oregano
- 1 tbsp Dried Parsley
- Salt and Pepper to taste
- 3 tbsp Capers
- 1 tbsp Lemon Zest
- 4 anchovy filetts
- 1 tbsp Red Pepper Flakes You can adjust this to your preferred heat level
- 3 tbsp Pecorino Cheese for sauce and garnish
- Preheat Oven to 450F. While preheating cut cauliflower into florets. Try to keep the florets a similar size to the pasta.
- Add 3 tbsp of your olive oil, dried oregano, dried parsley and salt and pepper to your cauliflower. Toss on sheet tray with parchment paper to coat evenly.
- Roast Cauliflower for 25-35 minutes, flipping and checking half way. Start boiling your water for the pasta.
- While Cauliflower is roasting make the crispy capers. In frying pan, add a couple table spoons of oil and heat to medium high. Once oil is hot enough add the capers to the oil. Use one caper to check heat. Keep the capers moving as to not burn them. Be careful they may splatter. They will take approximately 5 minutes to cook and will be done when they appear a bit darker and look to be bloomed. Place crispy capers on paper towel with slotted spoon and keep aside until plating. Keep the pan aside with the same oil and leave on medium.
- Dice the anchovies and zest the lemon
- Add pasta to boiling water when Cauliflower is about 8-10 minutes from being done if you want al dente pasta.
- Once cauliflower is nice and roasted, pull from oven.
- In the same frying pan as the capers add the anchovies, lemon zest and red pepper flakes, garlic and sautee for a few minutes then add the cauliflower. When the flavours are heated through add the pasta and remainder of oil. Keep stirring the pasta adding pasta water if needed to make the sauce more silky. Add a few tablespoons of pecorino cheese to thicken the sauce.
- Once all flavours have come together plate the pasta with a generous helping of capers and more pecorino cheese.