Print

Pasta with Roasted Cauliflower and Crispy Capers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pasta with Roasted Cauliflower and Crispy Capers is a deliciously simple vegetarian dish. With golden cauliflower, crunchy fried capers, and a light coating of garlic-infused olive oil, it’s a restaurant-worthy meal ready in under 45 minutes.

Ingredients

Scale
  • 12 ounces rigatoni pasta
  • 1 medium head cauliflower, cut into bite-size florets
  • 1/4 cup capers, drained and patted dry
  • 4 garlic cloves, thinly sliced
  • 4 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup grated Parmesan cheese (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss cauliflower with 2 tablespoons olive oil, salt, and pepper. Roast 25-30 minutes until golden and tender.
  2. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  3. Heat remaining olive oil in a skillet over medium heat. Fry garlic slices until golden, remove. Add capers, fry until crispy, about 2-3 minutes.
  4. Return pasta to pot. Add roasted cauliflower, crispy capers, fried garlic, and a splash of pasta water. Toss gently.
  5. Finish with parsley, Parmesan (if using), and red pepper flakes. Serve hot.

Notes

  • Dry capers thoroughly before frying for best crisp.
  • Use freshly grated Parmesan for better flavor.
  • Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://dishmio.com/pasta-with-roasted-cauliflower-and-crispy-capers/