5-ingredient paccheri with roasted cauliflower

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

• olive oil
• salt
• pepper

• baking sheet

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

• 250 g paccheri pasta

• large pot
• colander

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)

• frying pan
• rubber spatula

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!

Enjoy your meal!