loveandlemons5.0
Shells & Roasted Cauliflower
This roasted cauliflower pasta is one of my favorite easy cauliflower recipes! Golden raisins and capers add great salty/sweet flavor to this dish.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pot
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the cauliflower florets on the sheet and toss them with a drizzle of olive oil and pinches of salt and pepper. Roast for ⏱️ 25 minutes or until golden brown around the edges.
olive oil, plus more for drizzling2 tablespoons
2
In a small bowl, stir together the sherry vinegar, maple syrup, and sambal and set aside.
3
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ¾ cup pasta water before you drain the pasta. If you like, drizzle the pasta with a little olive oil to keep it from sticking together and set aside.
olive oil, plus more for drizzling2 tablespoons
4
In a large skillet, heat the oil and butter. Add the shallot, smashed garlic cloves, and a pinch of salt. Cook over medium-low heat until the shallot is soft and the garlic is fragrant, 3 to ⏱️ 5 minutes. Remove the garlic cloves.
5
Stir the greens into the pan and cook until lightly wilted. Add the pasta, roasted cauliflower, and vinegar mixture and stir to coat. Stir in ½ to ¾ cup of the pasta water to create a light sauce. Add the hazelnuts, raisins, and parsley.
6
Season to taste with salt, pepper, and additional sambal, if desired. Serve with lemon wedges.
lemon wedges, for serving
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