We haven't posted many new cooking blogs for a while as we've shared many of our favorite dishes and only occasionally try a new one. But, we recently found an intriguing recipe when we were looking for something to do with a cauliflower that we had left over and ran across Rigatoni with Roasted Cauliflower and Crispy Capers.
Basic ingredients: rigatoni, cauliflower, capers, anchovies
We cut the cauliflower into small florets and toss them with olive oil, salt, and pepper. They are then roasted in the oven for 25 minutes until golden brown. At the same time, we boil water and cook 1/2 pound (.23 kg) of rigatoni until al dente.
Cauliflower to be roasted
Next, we prepare capers, anchovies, garlic, red pepper flakes, chopped flat-leaf parsley, grated lemon zest, and grated Pecorino Romano cheese.
Ingredients
While the cauliflower is roasting, we heat up some olive oil and cook several tablespoons of capers until crispy, about 3 minutes. We remove the capers and, using the same oil, cook sliced garlic cloves, anchovies, and red pepper flakes for 1 to 2 minutes.
Cooking capers, garlic/anchovies/red pepper flakes
We add the roasted cauliflower, lemon zest, parsley, and 1/4 cup of the pasta water to the pan and stir as we cook a few minutes. We then add the rigatoni, stir a little more, then remove from the heat, add the crispy capers and Pecorino Romano cheese, and serve, with a little extra cheese (as desired), accompanied by a small plate of sliced avocado.
All together, with pasta
Add capers and cheese
Dinner is served
What a tasty meal!
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