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  • Writer's pictureKit

Roasted Cauliflower & Garlic Pasta with Caper Vinaigrette


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 

Cooking Instructions

  • 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

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