Monday, September 12, 2016

Penne With Caramelized Cauliflower

Penne with Caramelized Cauliflower

Serves 6

30 minutes or fewer

4 tablespoons olive oil, divided, plus more for greasing baking sheet

1 small cauliflower, cut into 1/4" slices
1 cup fresh parsley leaves
1 tablespoon grated lemon zest
1 tablespoon capers, rinsed and drained
1 pound Penne Rigate
1/2 teaspoon red pepper flakes
Grated Parmesan cheese for garnish, optional

Place oven rack in the highest position abad heat oven to 475F.  Bring a pot of water to boil and add salt.  Grease baking sheet with olive oil.  Toss cauliflower with 2 tablespoons olive oil on prepared baking sheet. Season with salt and pepper and spread in a single layer.  Roast for 18 minutes or until the cauliflower pieces are browned.

Meanwhile pulse parsley, lemon zest, and remaining 2 tablespoons olive oil in food processor until chunky sauce forms.  Add capers, and pulse until capers are coarsely chopped.  

Cook penne in salted boiling water 11 minutes to al dente.  Drain and reserve 1/2 cup pasta cooking liquid.  Toss pasta with cauliflower, parsley sauce and red pepper flakes in large serving bowl, adding reserved water if sauce seems too thick.  Sprinkle with vegan Parmesan cheese, if desired.

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