The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on. Roasting cauliflower with bacon gives the cauliflower a deep rich flavor, which turns into a tasty (and easy) sauce tossed with linguine.

Ingredients of Roasted cauliflower linguine with lemon-caper sauce (eat clean)

  1. It's 1 small of head cauliflower trimmed and cut into florets.
  2. Prepare 2 tbsp of olive oil divided.
  3. Prepare 1/4 tsp of sea salt and ground pepper each.
  4. Prepare 2 clove of garlic, minced.
  5. You need 1/3 cup of spelt or whole wheat panko bread crumbs.
  6. Prepare 1/4 cup of chopped raw unsalted walnuts.
  7. You need 10 oz of whole grain pasta.
  8. It's 1/2 of onion, thinly sliced.
  9. It's 2 tbsp of capers.
  10. It's 3 tbsp of chopped fresh parsley.
  11. It's 2 tbsp of fresh lemon juice.
  12. It's 1/4 tsp of red pepper flakes.

Roasted cauliflower linguine with lemon-caper sauce (eat clean) instructions

  1. preheat oven to 450. In a large bowl toss cauliflower 1 tbsp oil salt and pepper..
  2. transfer to a large parchment lined rimmed baking sheet and roast until lightly charred and tender, about 20 minutes.
  3. meanwhile in a small skillet heat 1 1/2 tsp oil on medium. add garlic bread crumbs and walnuts and toast stirring frequently until bread crumbs are golden 2 to 4 minutes. transfer to a small bowl.
  4. in a large pot cook pasta al dente according to pkg directions.
  5. reserve 1/2 cup pasta cooking water. drain pasta and set aside.
  6. heat same pot on medium high and add remaining 1 1/2 tsp oil. add onion and capers and saute stirring often until onion softens about 2 minutes.
  7. stir in pasta cauliflower parsley lemon juice and pepper flakes. add pasta cooking water and toss to coat.
  8. cook stirring until liquid is reduced by half about 30 seconds.
  9. to serve top pasta mixture with bread crumb mixture.
  10. serving size- 1 1/2 cups cals-255 fat-1g monounsat fat-4g polyunsat fat-3g carbs-42.5g fiber-7g sugars-3g protein-7.5g sodium-184mg chol-0mg.

Made it again this week, except instead of lemon, i put it with marinara sauce, pasta and parsley. Turned out beautifully, the capers and lemon juice set it off nicely and it paired with chicken and seasoned rice perfectly. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve. These roasted vegetables are enhanced with a fragrant mixture of rosemary, garlic and olive oil-start them a day ahead so they can absorb the.

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