Cauliflower pasta with capers and toasted crumbs
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
The cauliflower belongs in two textures: browned florets that hold their shape and little soft pieces that mingle with the pasta. Capers supply a sharp finish. Keep toasted crumbs separate until the bowls are ready so they stay crisp.
For 2 servings, use 350g cauliflower in small florets, 180g dried short pasta, 2 tablespoons olive oil, 1 sliced garlic clove, 1 tablespoon drained capers, 25g fresh breadcrumbs, zest of ½ lemon and 1 tablespoon lemon juice. Contains wheat; check the caper label for additional allergens. Add parsley to finish if available.
Heat the oven to 220°C conventional/200°C fan. Toss cauliflower with 1 tablespoon oil and a small pinch of salt. Roast on a spacious tray for 25–30 minutes until the stems are tender and edges browned. Meanwhile toast crumbs in a frying pan with ½ tablespoon oil over medium heat for 3–5 minutes, stirring; tip onto a plate.
Cook pasta according to its packet, reserving 100ml cooking water before draining. Warm remaining oil in the frying pan over medium-low heat, add garlic for 30 seconds, then capers and roasted cauliflower. Add pasta, lemon juice and a splash of reserved water. Toss for a minute until everything is hot and lightly glossy.
Finish with zest, parsley and crumbs at the table. Allow 40 minutes. Taste before adding salt. Cool leftover pasta promptly, refrigerate within 2 hours and use within 48 hours, reheating once until steaming hot. Expect the crumbs to soften if already added.