Reviews (1) Add Rating & Review 40 Ratings 5 star values: 9 4 star values: 15 3 star values: 12 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: 5.0 stars 05/17/2020 Try this recipe!!! This has been one of our family’s favorites for a long time. Years ago it was in a magazine and I tore it out and kept it. The combination of the lemon zest, cauliflower and red onion are an amazing flavor combination. It is decadent while still feeling healthy because it’s veggie rich. The key is you have to use GOOD pasta. It makes it all the difference. Also to note, I don’t add capers. They seem to burn at 450 in the oven and ruin the dish. It is excellent without. I would guess you could add them later if you wanted the ally crunch. I just add a little extras Himalayan salt when garnishing. Not sure why more people haven’t reviewed this recipe. It is one of my all time faves and go to for guests. You have to make this and try it for yourself!!! Martha Stewart Member Rating: 5 stars 10/13/2013 This recipe is awesome! I have made it several times...skipped the capers and only use 2 TBS of oil at the beginning....then lots of lemon juice, rather than lemon zest at the end when tossing it with the pasta and the parsley. My family loves it! (We also just use pepper and no added salt.)
Back to Roasted Cauliflower with Pasta and Lemon Zest All Reviews for Roasted Cauliflower with Pasta and Lemon Zest - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Cauliflower with Pasta and Lemon Zest Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups) 1 red onion, cut into 1/4-inch-thick slices 1/4 cup salt-packed capers, rinsed 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 8 ounces dried orecchiette (ear-shaped pasta) 1/2 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons finely grated lemon zest (from 2 lemons)
Gallery Roasted Cauliflower with Pasta and Lemon Zest
Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Gallery
Roasted Cauliflower with Pasta and Lemon Zest
Roasted Cauliflower with Pasta and Lemon Zest
Roasted Cauliflower with Pasta and Lemon Zest
Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Recipe Summary
prep: 10 mins total: 55 mins
Servings: 4
prep: 10 mins
total: 55 mins
prep:
10 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups) 1 red onion, cut into 1/4-inch-thick slices 1/4 cup salt-packed capers, rinsed 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 8 ounces dried orecchiette (ear-shaped pasta) 1/2 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons finely grated lemon zest (from 2 lemons)
Directions
Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 9 4 star values: 15 3 star values: 12 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5.0 stars 05/17/2020 Try this recipe!!! This has been one of our family’s favorites for a long time. Years ago it was in a magazine and I tore it out and kept it. The combination of the lemon zest, cauliflower and red onion are an amazing flavor combination. It is decadent while still feeling healthy because it’s veggie rich. The key is you have to use GOOD pasta. It makes it all the difference. Also to note, I don’t add capers. They seem to burn at 450 in the oven and ruin the dish. It is excellent without. I would guess you could add them later if you wanted the ally crunch. I just add a little extras Himalayan salt when garnishing. Not sure why more people haven’t reviewed this recipe. It is one of my all time faves and go to for guests. You have to make this and try it for yourself!!! Martha Stewart Member Rating: 5 stars 10/13/2013 This recipe is awesome! I have made it several times...skipped the capers and only use 2 TBS of oil at the beginning....then lots of lemon juice, rather than lemon zest at the end when tossing it with the pasta and the parsley. My family loves it! (We also just use pepper and no added salt.)
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 9 4 star values: 15 3 star values: 12 2 star values: 3 1 star values: 1
Add Rating & Review
40 Ratings 5 star values: 9 4 star values: 15 3 star values: 12 2 star values: 3 1 star values: 1
40 Ratings 5 star values: 9 4 star values: 15 3 star values: 12 2 star values: 3 1 star values: 1
40 Ratings 5 star values: 9 4 star values: 15 3 star values: 12 2 star values: 3 1 star values: 1
5 star values: 9 4 star values: 15 3 star values: 12 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5.0 stars 05/17/2020 Try this recipe!!! This has been one of our family’s favorites for a long time. Years ago it was in a magazine and I tore it out and kept it. The combination of the lemon zest, cauliflower and red onion are an amazing flavor combination. It is decadent while still feeling healthy because it’s veggie rich. The key is you have to use GOOD pasta. It makes it all the difference. Also to note, I don’t add capers. They seem to burn at 450 in the oven and ruin the dish. It is excellent without. I would guess you could add them later if you wanted the ally crunch. I just add a little extras Himalayan salt when garnishing. Not sure why more people haven’t reviewed this recipe. It is one of my all time faves and go to for guests. You have to make this and try it for yourself!!! Martha Stewart Member Rating: 5 stars 10/13/2013 This recipe is awesome! I have made it several times...skipped the capers and only use 2 TBS of oil at the beginning....then lots of lemon juice, rather than lemon zest at the end when tossing it with the pasta and the parsley. My family loves it! (We also just use pepper and no added salt.)Martha Stewart Member
Rating: 5.0 stars 05/17/2020
Try this recipe!!! This has been one of our family’s favorites for a long time. Years ago it was in a magazine and I tore it out and kept it. The combination of the lemon zest, cauliflower and red onion are an amazing flavor combination. It is decadent while still feeling healthy because it’s veggie rich. The key is you have to use GOOD pasta. It makes it all the difference. Also to note, I don’t add capers. They seem to burn at 450 in the oven and ruin the dish. It is excellent without. I would guess you could add them later if you wanted the ally crunch. I just add a little extras Himalayan salt when garnishing. Not sure why more people haven’t reviewed this recipe. It is one of my all time faves and go to for guests. You have to make this and try it for yourself!!!
Rating: 5.0 stars
Rating: 5 stars 10/13/2013
This recipe is awesome! I have made it several times…skipped the capers and only use 2 TBS of oil at the beginning….then lots of lemon juice, rather than lemon zest at the end when tossing it with the pasta and the parsley. My family loves it! (We also just use pepper and no added salt.)
Rating: 5 stars
All Reviews for Roasted Cauliflower with Pasta and Lemon Zest
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Cauliflower with Pasta and Lemon Zest
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
