Roasted Cauliflower Penne and Capers
Ingredients
- 1 large head cauliflower broken into florets
- 3 tablespoons capers, drained
- 1/4 cup your best e.v. olive oil + more for drizzling
- 1/2 cup walnuts chopped
- juice from the lemon as needed
- sea salt
- freshly cracked black pepper
- 2-3 tablespoons regular or vegan parmesan cheese
Preparation
Heat the oven to 425° f
In a large bowl add the cauliflower florets along with 1/2 the capers, sea salt and cracked pepper
Toss well and spread it out on a baking sheet
Roast for 35-40 minutes till golden with crisp edges
Toss occasionally for even browning
Meanwhile bring a large pot of salted water to a boil
Cook the pasta according to the instructions on the package
While all thats happening, in a small bowl mix the remaining capers, chopped garlic, lemon zest, a drizzle of olive oil and 1/4 cup of the hot pasta cooking liquid
Once the pasta is cooked, drain
Gently toss the caper mix in the hot pasta, the roasted cauliflower
Squeeze a little lemon juice and extra black pepper and cheese