Step 1/4
- ½ head cauliflower
- 2 tbsp capers
- 1 clove garlic
- oven
- knife
- cutting board
- sieve
Preheat the oven to 200°C/400°F. Cut cauliflower into florets. Drain capers. Peel and thinly slice garlic.
Step 2/4
Transfer cauliflower to a baking sheet and drizzle with olive oil. Season with salt and pepper and roast until brown and tender, approx. 18 min.
Step 3/4
In the meantime, bring a large pot of water to a boil and cook paccheri pasta according to package instructions. Drain and reserve some pasta water.
Step 4/4
- ½ tsp chili flakes
- butter
- parsley (for serving)
In a frying pan over medium heat, add some olive oil. Once hot, add garlic and chili flakes and swirl to combine. Add capers and let sizzle for approx. 2 min., then add roasted cauliflower and toss to combine. Add paccheri pasta and some pasta water and toss well to combine. Add some butter and toss to create a sauce, then serve immediately topped with parsley. Enjoy!
