| 250 g | paccheri |
| ½ head | cauliflower |
| 2 tbsp | capers |
| 1 clove | garlic |
| ½ tsp | chili flakes |
| olive oil | |
| salt | |
| pepper | |
| butter | |
| parsley (for serving) |
Preheat the oven to 200°C/400°F. Cut cauliflower into florets. Drain capers. Peel and thinly slice garlic.
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.
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.
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!
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