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!
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.
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.