Creamy Casarecce with Roasted Cauliflower, Lemon, Capers and Herbed Crispy Breadcrumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower, onion, and garlic with 2 tbsp / 30 ml olive oil, 1/2 tsp salt, and the black pepper. Roast for 22 to 25 minutes, stirring once, until the cauliflower is golden and tender.

2. 2

   While the vegetables roast, bring a large pot of water to a boil and add the remaining salt. Cook the casarecce until al dente according to the package, usually 9 to 11 minutes. Reserve 3/4 cup / 180 ml of the pasta cooking water, then drain the pasta.

3. 3

   In a large skillet over medium heat, warm 1 tbsp / 15 ml olive oil. Add the breadcrumbs, parsley, and thyme. Cook for 2 to 3 minutes, stirring, until the crumbs are golden and crisp. Transfer to a plate so they do not keep toasting.

4. 4

   In the same skillet, add 1 tbsp / 15 ml olive oil and the capers. Sauté for 1 minute until fragrant and some begin to open slightly. Remove and set aside.

5. 5

   Transfer the roasted cauliflower, onion, garlic, vegetable broth, Parmesan, butter, lemon zest, and 2 tbsp / 30 ml lemon juice to a blender or food processor. Blend until very smooth. If needed, add a little pasta water to loosen the texture.

6. 6

   Pour the sauce into the large skillet and warm it over low heat for 1 to 2 minutes. Add the cooked pasta and toss well. Gradually add enough reserved pasta water to create a creamy sauce that coats the pasta without feeling heavy.

7. 7

   Taste and adjust with more salt or pepper if needed. Divide the pasta among plates and finish with the sautéed capers, the herbed crispy breadcrumbs, and, if desired, a little more Parmesan and extra strands of lemon zest.

8. 8

   Serve immediately to keep the contrast between the silky sauce, lively capers, and crunchy breadcrumbs.