{recipe} roasted cauliflower with pasta and lemon zest

This is one of our ‘go to’ recipes for a quick, delicious (and vegan!) dinner.  My husband, the carnivore, loves this one, so we make it a lot.  Cauliflower is one of my favorite vegtables, and I especially like it roasted.

The Recipe:

• 1 large head cauliflower (about 2 lbs), cut into small florets
• 1 red onion, cut into 1/4-inch-thick slices
• 1/4 cup salt-packed capers, rinsed
• 1/4 cup extra-virgin olive oil
• coarse sea salt and freshly ground pepper
• 8 ounces dried orecchiette (I used shells here, really any small pasta would work well)
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 tablespoons finely grated lemon zest

1. Preheat oven to 450. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper. Spread vegtables in a single layer on a rimmed baking sheet.
2. Roast, stirring halfway through, until cauliflower is tender and browned, 30-40 minutes. 
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain.
4. Toss hot pasta with remaining 2 tablespoons oil, parsley, and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

Serves 4. Recipe from MSL, November 2009.

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