Cauliflower & Caper Pasta

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef}

Let’s talk about cauliflower, shall we? I know, I’m throwing you for a total loop there, talking about cauliflower in a post about cauliflower recipes…. WEIRDEST.THING.EVER. Don’t worry… we’re not talking about the forlorn little florets haphazardly shoved onto the grocery store items that I refer to as dejected rainbows (more commonly known as a ‘veggie tray’). No, the cauliflower we’re talking about is the real dizzle dazzle deal, yo. It’s one of my all-time favorite veggies and for good reason. You can do evvvvverything with it. Whip up a pizza crust, make faux buffalo “chicken” nuggets, puree it into a rich and creamy sauce, heck you can probably even make it into glue and bind a book with it (but why would you want to waste it doing that?!). Obviously, this is one powerhouse of a vegetable. To show you just how versatile (and tasty) it is, Grace, Luci, and I decided to tackle cauliflower recipes for this month’s 3×3 post. With a dip, salad, and main dish, it’s safe to say the cauliflower will be taking over your life….or at least your next meal. But considering you probably still have your fair share of Christmas cookie sins to redeem, I don’t think you’ll be complaining too much….

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef}

One-pot Cauliflower & Caper Pasta
Serves 6
An easy vegetarian dish that is bursting with cauliflower, capers, garbanzo beans, fennel, and lots of zesty flavors that comes together in a flash
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Prep Time
5 min
Cook Time
18 min
Total Time
30 min
Prep Time
5 min
Cook Time
18 min
Total Time
30 min
437 calories
75 g
3 g
9 g
16 g
2 g
244 g
1128 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
244g
Servings
6
Amount Per Serving
Calories 437
Calories from Fat 75
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 3mg
1%
Sodium 1128mg
47%
Total Carbohydrates 75g
25%
Dietary Fiber 5g
21%
Sugars 4g
Protein 16g
Vitamin A
3%
Vitamin C
64%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound of spaghetti
  2. 2 tablespoons of olive oil + extra for drizzling
  3. 1/4 teaspoon red-pepper flakes
  4. 2 teaspoons salt
  5. The juice of 1 lemon, plus extra wedges for serving
  6. 3 tablespoons capers, drained
  7. 3 cups finely chopped cauliflower
  8. 1 fennel bulb, finely chopped
  9. 1 can garbanzo beans
  10. 2 1/2 tablespoons bread crumbs (I like to use Italian seasoned ones)
  11. 1/3 cup goat cheese, plus more for serving (if desired)
  12. Salt & pepper
  13. Dill, for serving
Instructions
  1. First, make sure you have a rack in the middle of your oven. Then, turn it on to broil.
  2. Fill a large ovenproof pot (I like to use my Le Creuset) with water (and a pinch of salt and a dash of olive oil!) and bring it to a boil over high heat on the stovetop. Add the pasta and cook just until al dente, about 8 minutes. (Now is the perfect time to chop your veggies, if you haven't already.)
  3. Drain the pasta and, without rinsing it in cold water, immediately add it back to the pot. Stir in the olive oil, pepper flakes, salt, lemon juice, capers, and garbanzo beans.
  4. Once everything is well mixed, top the pasta with the fennel and cauliflower pieces. Sprinkle that with the bread crumbs and a dash of salt and pepper and then drizzle the whole thing with olive oil (I probably drizzled on approximately another 2 tablespoons). Finish the top off with the goat cheese crumbles.
  5. Place the pot in the oven and broil for about 10 minutes, or until the cheese and veggies have turned a slight golden color. If you'd like, serve the pasta with one, a few, or all (or none) of the following: extra cheese, salt and pepper, a sprinkle of dill, lemon wedges, pepper flakes, or a drizzle of olive oil.
Notes
  1. Sever with a kale salad, crunchy bread, and a glass of white wine.
  2. Store leftovers in an airtight container in the refrigerator for 3-5 days.
  3. As with all my recipes, this one is totally customizable. Therefore if you don't like capers, fennel, or garbanzo beans, feel free to either replace them or leave them out completely.
  4. In place of the goat cheese try using parmesan cheese, feta cheese, or ricotta cheese, or eliminate the cheese altogether.
  5. To make this less zesty/spicy, leave the pepper flakes out.
  6. This recipes is vegetarian. To make it gluten-free, eliminate the bread crumbs and use a gluten-free pasta. To make it dairy-free, eliminate the cheese.
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calories
437
fat
9g
protein
16g
carbs
75g
more
http://www.runwaychef.com/
 
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