Tuesday, October 14, 2014

Penne with Roasted Cauliflower, Lemon and Capers

Move over Kale, we're jumping on the Roasted Cauliflower bandwagon!!  Well... I might be a bit behind the wagon as roasted cauliflower's rage may be so yesterday, but cauliflower is one of those veggies my whole family loves and we've been eating for years.  We just haven't roasted it until this week.  And why, oh why did we wait so long??

Cauliflower is one of those cruciferous vegetables filled with health benefits and recommended as part of a healthy diet.  Linked to cancer prevention and detox support, and with anti-inflammatory and antioxidant properties, studies suggest 2-3 servings (1 1/2 cups) of the food group, minimum, a week.

More delicate in flavor that broccoli (which is also highly recommended), cauliflower may be more popular with the kids, and may I mention here it's also fabulous dipped in hummus.  Roasting though, caramelizes the cauliflower and brings out its sweetness.

Thumbing through one of my favorite cookbooks, Good for You (Williams-Sonoma): Easy, Healthy Recipes for Every Day, this recipe jumped out the other day and we've made it 3 times since.

Super easy to put together, the roasted cauliflower marries beautifully with freshly squeezed lemon, parsley and capers.  Tossed with my favorite penne pasta, this dish works as a light dinner or a very satisfying lunch.

When family member ask for "that cauliflower dish" again, I know I  have a hit - and this one's jumped to the top of the list.

Penne with Roasted Cauliflower, Lemon and Capers
Sweet roasted cauliflower marries beautifully with fresh lemon juice and chopped parsley.  Capers bring a salty, vinegary punch to the recipe and will leave you wanting more.  Perhaps the batch should be doubled to make sure you have leftovers for tomorrow's lunch!
Adapted from Good for You (Williams-Sonoma): Easy, Healthy Recipes for Every Day - page 97
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2 cloves garlic, peeled and pressed or chopped
2 heads cauliflower, cleaned of leaves and cut into 1/4-inch thick slices
2 Tbs oil (we use avocado oil - but olive would be lovely)
salt to taste (couple of pinches or a good grind)
1 package penne (we love Hodgson Mill's Ultragrain with Quinoa)
1/4 cup freshly squeezed lemon juice
1/4 cup chopped flat-leaf parsley
2 Tbs capers, drained
1 Tbs good quality oil
Freshly ground pepper

Preheat oven to 400ºF.

Toss the cauliflower with the garlic, 2 Tbs oil and a grind (or pinch) of salt.  Spread evenly onto a large baking sheet and place into the hot oven.

Roast, stirring and turning every 10 minutes or so, until the cauliflower is browned on the edges and tender, about 20 minutes total.

While cauliflower is roasting, prepare the penne according to package directions.  Drain.

Place the prepared and drained pasta into a large bowl, then add the roasted cauliflower.  Toss with the lemon juice, parsley, capers and a Tbs or so of oil.  Adjust salt if necessary.

Spoon pasta combo into serving bowls and top with freshly ground pepper.  Enjoy!

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  1. Looks so good Kim, love the combination of ingredients and flavors.

    1. Thanks Chris... it's a winner in my book!! I can't even begin to tell you how many times I've made this recipe!!

  2. THIS looks amazing! Love the capers addition!

    1. I don't use capers often enough... love it here too!

  3. pls tell me how to PRINT this recipe...thanks Patrice

    1. So sorry Patrice... I had forgotten the printer friendly link. I appreciate the reminder!

  4. I'm hooked on the roasted cauliflower now. Love that you made it more substantial with the penne, that may get me off the dinner hook for not fixing meat. Hope you are doing fantastic.

    1. I'm totally hooked on it too!! We are doing fantastic... wishing you the same!!


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