I love cauliflower, and I love capers, the husband doesn’t. So, on a mission to change his mind – and to cook roasted cauliflower which I’ve been wanting to cook for some time – I plumped for this spicy roasted cauliflower pasta with garlic breadcrumbs recipe in the hope that a little bit of spice might help to convert the cauli-hating hubby.
The recipe is reasonably straight forward; roast slices of cauliflower and garlic in olive oil (I added the chilli flakes here to ensure a thorough spicing), cook the pasta, make garlic breadcrumbs and mix the whole lot together with a splash of lemon juice, chopped parsley, capers and cheese.
The recipe includes a quite involved method of making garlic bread crumbs which I decided to reject in favour of taking a handful of breadcrumbs out of the freezer and frying them in olive oil, lemon zest and garlic until crispy kind of like Spaghettini with lemon & garlic breadcrumbs recipe from Nigella. It worked and took a fraction of the time. Rubbing thick slices of artisan bread with garlic and baking in the oven before whizzing in the food processor is no doubt healthier, but we were hungry and I didn’t actually have any thick slices of artisan bread.
I also reduced the amount of capers. The recipe calls for three tablespoons of drained capers. Now, I am a big fan of the salty little devils, but three tablespoons seemed an awful lot, even for me. And, as I was trying to win over the cauliflower and caper hating husband I used one tablespoon instead (and made sure the majority of them ended up on my plate).
From slicing cauliflower to serving up dinner probably took little over 30 minutes making this a quick and easy supper for any day of the week.
The verdict from the cauliflower hating husband: ‘That was surprisingly nice.’ He cleared the plate, capers and all!
While adding cheese to the proceedings makes this non-vegan, I reckon it would be just as tasty without it, making it vegan friendly too.