5-ingredient paccheri with roasted cauliflower

Nutrition per serving

• 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!