Roasted Cauliflower with Pasta and Lemon Zest

I've never tried capers, have you? When I saw this recipe i thought it would be an interesting opportunity to try em. My mother told me you should always buy capers that are packed in salt, rather than in brine. They are harder to find, but supposed to be best. You just have to give them a good rinse before using. I found this recipe in Martha Stewart Living. One of my all-time-favorite magazines. 

Roasted Cauliflower with Pasta and Lemon Zest

1 Lg. head cauliflower, cleaned & cut into small florets

1 red onion, cut into 1/4" thick slices

1/4 C. salt-capers, rinsed

1-2 T. Olive oil

Sea salt & freshly cracked pepper

8 Oz. dried whole wheat orecchiette (ear shaped pasta)

1/2 C. Coarsely chopped fresh flat leaf parsley

2 T. Finely grated lemon zest

lemon juice

Preheat oven 450 degrees. Toss together cauliflower, onion, capers, and olive oil. Season with salt and pepper. Spread vegetables in a single later on a rimmed baking sheet. 

Roast, stirring halfway through, until cauliflower is tender and browned, about 40 mins.

Meanwhile, bring a large pot of water to boil. Toss in a pinch of salt when water boils. Add pasta, cook until al dente, according to package instructions. Drain.

Toss hot pasta with parsley, lemon zest and a squeeze of lemon juice. Add olive oil too if desired. Add cauliflower mixture and gently toss to combine. Serves 4-5. 

I'm not an olive lover myself. I wasn't a huge fan of the capers. Overall I thought the pasta was okay. A little blah. I could tell immediately a couple things I would do differently. I would add toasted pine nuts, basil or tarragon instead of parsley, and possibly roasted grape tomatoes or sun dried tomatoes. I tend to like things full of flavor. I would say though, that it is a light and fresh recipe which I can appreciate. Any suggestions? Anyone know of any good recipes with capers? I still have half a bottle.

  

Blessings to you all,

Chef Teebs