Penne Pasta With Spicy Cauliflower

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Give me pasta and I am happy.  Give me pasta with capers and I am in heaven. Good for You : Easy, Healthy Recipes for Every Day has this super simple
This pasta dish is light, but delicious. It forgos the heavy white sauce for a light, but kicked up taste.  The cauliflower is an unexpected twist! I am really looking forward to buying this entire recipe book when it comes out in March!


  • 4 Multigrain Bread slices (each about 1∕2 inch)
  • country-style whole-grain bread
  • 2 cloves garlic, peeled but left whole
  • 2 heads cauliflower
  • 3 tablespoons olive oil
  • Sea salt
  • 3∕4 lb  whole-wheat penne
  • 1∕4 cup  fresh lemon juice
  • 1∕4 cup chopped fresh parsley
  • 3 tablespoons capers, drained
  • 1 teaspoon red pepper flakes
  • 1∕4 cup (freshly grated Parmesan cheese


Preheat the oven to 300°F (150°C)

Place the bread slices on a baking sheet and toast until crisp and dry, about 30 minutes. Rub one side of each slice with 1 of the garlic cloves. Let cool,
then tear the bread into chunks. Put the chunks in a food processor and process to coarse crumbs. Increase the oven temperature to 400°F (200°C).
Cut each cauliflower into quarters. Discard any leaves and the cores and cut into slices 1/4–1/2 inch (6–12 mm) thick. Mince the remaining garlic clove. Put the cauliflower in a large baking pan, drizzle with the olive oil, sprinkle with thegarlic and 1/2 teaspoon salt, and toss gently to coat evenly. Roast, turning after 10 minutes, until the cauliflower is browned on the edges and tender when pierced with a fork, about 20 minutes.

Meanwhile, bring a large pot three-fourths full of salted water to a boil. Addthe pasta to the boiling water and cook until al dente, about 12 minutes or
according to package directions. Drain, reserving 1/2 cup (4 fl oz/125 ml) of thecooking water. Return the pasta to the pot and add the cauliflower, lemon
juice, parsley, capers, red pepper flakes, and reserved cooking water and toss to combine. Stir in the bread crumbs and cheese and serve right away.

Source: Good for You : Easy, Healthy Recipes for Every Day, Dana Jacobi (to be released March 2013)

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