For the Pasta:
8 oz Penne or Fusili pasta
1 medium head cauliflower, cut into florets
12 cloves garlic
1 cup onion, chopped
2 cups grape or cherry tomatoes
½ cup parsley, chopped
2 Tablespoons olive oil
Salt and pepper to taste
For the Vinaigrette:
3 Tablespoons lemon juice
1 Tablespoon olive oil
3 Tablespoons small capers
1 Tablespoons maple syrup
1 teaspoon dijon mustard
Preheat oven to 400ºF.
Toss cauliflower florets and whole garlic cloves with olive oil, salt and pepper, Spread on pan and roast for 20 minutes until tender.
Take out the cauliflower, add tomatoes. Return pan to oven to roast for another 10-15 minutes.
Make the vinaigrette, set aside
Cook pasta as instructed, drain and set aside.
In a large heated pan, sauté onions with olive oil until soft and caramelized.
Add roasted vegetables, pasta and vinaigrette. Toss until well coated.
Sprinkle with parmesan cheese and parsley before serving.
Serve with a simple side salad, and/or crusty bread.
This recipe was loved by all in my family - even for people who don't like capers (my son)! ~ Kit
Recipe adapted from Two Peas and Their Pod