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Roasted Cauliflower Piccata Penne
Roasted Cauliflower Piccata Penne
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 head of cauliflower, cut into 1 inch florets
  • ½ cup plus 2 tbsp olive oil
  • 1 heaping tbsp dukkah (or 1 tsp fennel seeds)
  • ¼ cup panko bread crumbs
  • 1 head garlic, halved crosswise
  • kosher salt to taste
  • 1 lb penne pasta
  • 1 tsp red chili flakes
  • 2 tbsp butter
  • 4 tbsp capers
  • juice of half of a lemon
  • ¼ cup chopped parsley
  • ½ cup parmigiano reggiano
  1. Preheat the oven to 425 F. Bring a large pot of salted water to boil.
  2. On a large baking sheet, drizzle the cauliflower and the halved garlic, cut side up, with 2 tbsp of the olive oil. Toss the cauliflower to coat it. Sprinkle with the dukkah, panko bread crumbs, and a couple pinches of salt. Toss everything together again to coat. Bake for 25 minutes or until the cauliflower is lightly browned.
  3. Meanwhile, after the cauliflower has baked for 15 minutes, add the pasta to your boiling water. Let the pasta cook for 10 minutes. Reserve 1 cup of pasta water. Once the pasta is al dente, drain in a colander.
  4. While the pasta cooks, in a large deep skillet or dutch oven over medium heat, add your remaining ½ cup olive oil and red pepper flakes and a couple pinches of salt. Cook for 2 minutes until the red pepper is fragrant. Add the butter and turn down to low, cooking until the butter melts. Add the capers and stir, cooking for another minute. Remove from heat and add the lemon juice, stirring to combine.
  5. Once the pasta is cooked, add it directly to the pan with the olive oil, tossing to coat. Add the cauliflower mixture and parsley and toss again. Squeeze the cloves of garlic out of the head into the pasta They should be fairly soft and easy to remove. Add the parmigiano reggiano and stir the pasta to coat everything. Add a couple splashes of pasta water and toss again. Serve immediately with more parmigiano reggiano for topping.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/02/11/roasted-cauliflower-piccata-penne/