5-ingredient paccheri with roasted cauliflower
Ingredients
Utensils
oven, knife, cutting board, sieve, Oven, e.g. from Siemens, baking sheet, large pot, colander, Cooktop, e.g. from Siemens, frying pan, rubber spatula
How-To Videos
See allHow to cut cauliflower
How to prepare garlic
How to cook pasta
Nutrition per serving
Step 1/4
- ½ head cauliflower
- 2 tbsp capers
- 1 clove garlic
- oven
- knife
- cutting board
- sieve
- Oven, e.g. from Siemens
Preheat the oven to 200°C/400°F. Cut cauliflower into florets. Drain capers. Peel and thinly slice garlic.
Pro tip
The best oven veggies with cookControl Pro - all dishes perfectly cooked every time: Select your dish with the dish function. Your oven automatically sets the right program and switches off when your dish is ready.
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
- Cooktop, e.g. from Siemens
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.
Pro tip
With the Kochsensor Plus, no pasta water will ever boil over: The innovative Kochsensor Plus is attached directly to your pot and communicates with the self-sufficient cooktop via Bluetooth. The sensor detects the temperature you set and prevents boiling over by intelligently controlling it.
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!
Tags
More delicious ideas for you
- veganHerby roasted vegetable grain bowlDevan Grimsrud
- vegetarian5-ingredient harissa roasted cauliflower with couscousJulian Mancuso
- 5-ingredient spinach gnocchi with pesto alfredoDevan Grimsrud
- vegan5-ingredient pasta with red pepper pestoDevan Grimsrud
- veganRoasted butternut squash soupSteven Edworthy
- vegan5-ingredient miso mushroom risottoDevan Grimsrud
- vegan5-ingredient stuffed butternut squashChristian Ruß
- vegetarian5-ingredient creamy pumpkin and leek pastaRuby Goss