I created Roasted Cauliflower Pasta with Caper, Lemon and Parsley when I wanted something light but super satisfying. I love this pasta for its crunch from the toasted breadcrumbs, the hints of brine from the capers and the freshness from the lemon and parsley. This is such a flavorful dish, it’s hard to only have one bowl!!
My Love For Cauliflower
Cauliflower is my favorite cruciferous vegetable. It’s super versatile with a mildly sweet, nutty taste and bitter undertones. You can roast, bake, saute, puree,and fry it. You can pretty much eat cauliflower anyway you desire.
I wanted to elevate the cauliflowers nuttiness by adding breadcrumbs to it and brighten it up with lemons, capers and fresh parsley.
Pasta has been my favorite thing to make since I found my new favorite gluten free pasta. It’s fresh pasta made by Taste Republic. I find it at my local co-op but I’m sure you can find it if you search in the dairy section at your local grocery store. If not check out their website https://tasterepublicglutenfree.com/pages/where-to-buy. I’m not an affiliate with them, I just really love their pasta! I’ve been making things like this Roasted Cauliflower Pasta with Capers, Lemon and Parsley, Mac and Cheese, even lasagna now that I’ve found a good pasta.
One thing I have realized is good alternatives make all the difference! I am so appreciative of the people who have set out to make great alternatives for people with food restrictions. That is actually one of the reasons I started this blog. I wanted to show people that you can still eat amazing, delicious food on restrictions and food allergies/sensitivities!
Roasted Cauliflower Pasta with Capers, Lemon and Parsley
Equipment
- Microplane
- Air Fryer Optional
Ingredients
- 3 Tbsp Olive Oil
- 1/4 Cup Panko Breadcrumbs I use gluten free
Aleias - 1/4 Tsp Red Pepper Flakes
- 1/4 Tsp Dry Mustard Powder
- 1 Tsp Salt
- I Tsp Nutritional Yeast
- 2 Cups Cauliflower Cut into 1 inch florets.
- 1 Lemon Zested and juiced.
- 1/4 Cup Strained Capers
- 9 Oz Linguine of choice I used Taste Republic GF Linguine.
- 2 Garlic Cloves minced
- 1/2 Cup Italian Parsley Chopped Finely
- 3/4 Cup Pasta Water
Instructions
- Preheat oven to 450 degrees.
- Spray your sheet pan with cooking spray.
- With half a cauliflower head or about 2 cups, break your cauliflower florets into 1" pieces.
- Mix together breadcrumbs, mustard powder, red chili flakes, nutritional yeast, and salt
- Coat your cauliflower with 1 Tbsp of olive oil. Cover evenly.
- Add your breadcrumb mixture to the cauliflower and mix well.
- Spread on baking sheet and bake for 20 minutes. Stir it around half way through.
- Zest your lemon with a microplane ( about 1 Tbsp) and then squeeze out 2 Tbsp of lemon juice for later.
- Mince your garlic.
- Chop your Parsley.
- Next start and cook your pasta according to the package. Strain and make sure you hold 3/4 cup of your pasta water for the sauce at the end.
- Using a large Saute pan heat the remainder 2 Tbsp of oil at medium heat.
- Add in the capers, saute for 1 minute.
- Add in the garlic and lemon zest. Saute for another 2 minutes
- Next Stir in your lemon juice and pasta water.
- Add in Pasta. Mix.
- Pull out your Cauliflower mixture from the oven and add it to the pasta.
- Turn off the heat and finish off by adding in the parsley.
- Season with salt and pepper to taste.
- Serve and Enjoy!