Spicy Cauliflower Pasta

(adapted from)

Serves 4



1 lb whole wheat spaghetti

1 medium head of cauliflower

2 tbsp olive oil

1 garlic clove minced

3 tbsp fresh lemon juice

2 tbsp chopped fresh flat leaf parsley

2 tbsp capers rinsed and drained

1 ½ tsp Calabrian chiles in oil

2 tbsp whole wheat bread crumbs

Ground black pepper, to taste



Cook pasta in a large pot according to package directions, and drain, reserving ½ cup of the cooking water. Return pasta to the pot.

Meanwhile, preheat oven to 400 degrees F. Remove leaves and stem from cauliflower, and cut into bite-sized florets. Place the cauliflower on a rimmed baking sheet. Drizzle with the olive oil and garlic, and toss to coat. Roast until the cauliflower for about 10 minutes, and stir. Roast for an additional 10-15 minutes, or until cauliflower is browned on the edges and tender when pierced with a knife.

Stir the cauliflower, lemon juice, parsley, capers, Calabrian chiles, the reserved cooking water, and the bread crumbs into the pasta. Add pepper to taste, and serve.