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!