Roasted
cauliflower is so much more interesting than steamed. Mix it with minced garlic
and pasta, add tasty extras like toasted walnuts, salty capers, grated
Parmesan, and bright lemon zest and juice, and you have a delicious meal.
My pictures
of this dish don’t exactly match the title. But that just shows how versatile
the recipe is. When I made it, I only had 1 pound of cauliflower on hand and
the recipe calls for 2. No problem. I chopped up a big wedge of cabbage and a
couple of big carrots to make up for the missing cauliflower. They added color
and even more flavor.
You’ll find a
free, downloadable, printable pdf of the recipe below the cooking directions.
Roasted
Cauliflower with Walnuts, Capers, and Pasta
Ingredients
1/4 cup olive
oil
2 pounds
cauliflower, cored and cut into 1/2-inch pieces (Only have 1 pound of cauliflower?
No worries. Make up for the missing cauliflower with a combination of other
vegetables – cabbage, carrots, parsnips, potatoes, onions, etc. Chop your substitutes
into 1/2-inch pieces.
Salt and
pepper
3 garlic
cloves, minced
2 tablespoons
capers
1 teaspoon lemon
zest plus 1 to 2 tablespoons lemon juice
1/4 teaspoon
red pepper flakes
12 ounces rotini
or other pasta
1/2 cup grated
Parmesan
1/4 cup
walnuts, toasted and chopped coarse
2 tablespoons
chopped fresh parsley
Directions
Heat oven to
400 degrees F.
On a rimmed
baking sheet, toss the cauliflower florets (and other vegetables if using) with
2 tablespoons of the olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon
black pepper. Roast until the vegetables are tender and beginning to brown and
caramelize, 20 to 30 minutes (possibly more).
Meanwhile, in
a large pot, bring 4 quarts of water to a boil. Add the pasta and 1 teaspoon of
salt. Cook, stirring often, until al dente. Reserve 1/2 cup of the cooking
water, then drain the pasta and return it to the pot.
While the
pasta is cooking, in a large skillet over medium-high, heat 1 tablespoon of the
olive oil. Add the garlic, capers, lemon zest, and red pepper flakes. Cook, stirring,
until fragrant, about 30 seconds.
When the vegetables
are roasted, add them to the skillet with the garlic mixture along with 1/4 cup
of the Parmesan, the reserved pasta water, 1 tablespoon of lemon juice, and the
remaining tablespoon of oil.
Add the drained
pasta to the skillet and toss everything to combine. Taste and season with more
lemon juice if desired. Sprinkle with the remaining 1/4 cup of Parmesan, the parsley,
and the walnuts. Serve.
click here for a free, downloadable, printable pdf of this
recipe
Out now!
All Shell Breaks Loose
Book 3 in the Haunted Shell Shop
Mysteries!
On North
Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals
and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for
company. And when needed, she steps in to help the police solve a murder . . .
Dr. Irving
Allred is boasting around town that he’s about to get his hands on an authentic
haunted sword. But minutes after Maureen hears the story, a woman walks into
the Moon Shell, sword in hand. She found it while walking her bulldog on the
beach—and its blade is stained with what looks like blood. Looks like it’s time
to call the sheriff’s department.
Allred is
furious that his prize is now in police custody—and even more agitated that an
unknown buyer was trying to outbid him. He’s convinced the sword will lead him
straight to the ghosts he’s been hunting. He’s not the only one on the Outer
Banks who’s been searching for spirits, though. An odd visitor also showed up
at Maureen’s shop claiming the ability to sense them . . . though somehow she
didn’t seem to notice Maureen’s spectral friend hanging about.
When a man
who’d been camping nearby is found cut down along the shore, Maureen starts
providing some unofficial assistance to Captain Rob Tate by digging into the
island’s maritime history. But it’s not the only mystery she’s facing—because
the shop’s resident ghost is seeing ghosts himself . . .
 |
| Writing as Margaret Welch |
Happy reading!
The Boston
Globe says Molly
MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop
Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes
books for Annie’s Fiction. Her short stories have appeared in Alfred
Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson
Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram
or Bluesky.
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