Monday, November 20, 2017

Fusilli with Roasted Cauliflower & Caper Sauce


Another easy weeknight dinner from Melissa Clark's Dinner Changing the Game.

Since I am no longer a tomato sauce fan (heartburn city for me these days), I tend to make pastas with vegetable based sauces.

This recipe had my number. I made it even better by adding in golden raisins, which I highly recommend.


Roast a bunch of cauliflower florets (cut small) with 2 tablespoons of capers, together with olive oil and kosher salt. 425F for 30 minutes, turning once until golden.

While the cauliflower is roasting, boil 8 oz. (half a box) of fusilli pasta.

In a large bowl, add 2 tbsp of butter, 1 tbsp of chopped capers, 2 minced garlic cloves and some toasted pine nuts and golden raisins. This will be your sauce.


Add the roasted cauliflower and cooked pasta to the bowl w/ the butter and capers and mix together.
The butter will melt with the hot ingredients.

Squeeze a little lemon on top and some freshly grated Parmigiano Reggiano cheese.


This is delicious!


6 comments:

Katie C. said...

When you make something like this, is it your “main” or a side?

Stacey Snacks said...

Katie C.

You know me 10 years now.....I don't think I have EVER served pasta as a "side dish"!

This is plenty filling for a dinner w/ the veggies and the butter, etc.
Delicious!

Stacey

Mary Clark said...

Mmmm, the roasted cauliflower with capers sounds great by itself! And I love golden raisins in anything, so this is definitely going on my list!

lisa said...

Do you think good olive oil will work as well as the butter, since it's a natural with garlic? If I serve the cheese on the side, I could use this as a Vegan options at my holiday party.

Mom said...

This is the kind of pasta I love...I have the same issues with tomato based sauces. Lots of great flavors...the capers and raisins are singing my song🤗🤗

Stacey Snacks said...

Hi Lisa,

No, the olive oil is already on the cauliflower when roasting...the butter is what makes this sauce rich...otherwise it would just be oily. Stick with the butter....make something else for the vegans.

Happy Thanksgiving!
STacey