Penne and Roasted Cauliflower with Piccata Sauce
and green salad

Name: Penne and Roasted Cauliflower with Piccata Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 oz Cauliflower, florets; 2 cloves Shallots, diced; 8 oz Pasta, penne; 1 Tbsp Parsley, chopped; 1/4 tsp Red pepper flakes; 1 Tbsp + 2 Tbsp Oil, cooking; 1/2 tsp Oregano, dried; 3 Tbsp Flour; 1 cup Stock, any type; 1/2 cup Wine, white (sub stock); 2 1/2 Tbsp Lemon juice; 2 Tbsp Capers, drained; 2 Tbsp Butter; 2 tsp Mustard, Dijon; 1 tsp Honey; 1 Tbsp Vinegar, red or white wine; 2 Tbsp Oil, olive; 1 Avocados, cubed; 1 cup Tomatoes, cherry, halved; 5 oz Mixed greens

Active: 45 Total: 45

Original GF Paleo Vegetarian

Penne and Roasted Cauliflower with Piccata Sauce

Lemon juice and capers are the key flavors in a classic piccata sauce, and they make a tart and flavorful topping for pasta in this quick meal.
Smarts: Roasting cauliflower before adding it to the pasta builds a lot of flavor. Feel free to let it cook longer than listed if you'd like even more golden edges and roasted flavor.

Cuisines

European - French

Ingredients

Metric

Servings:

Penne and Roasted Cauliflower with Piccata Sauce:

Cauliflower - 16 oz , florets
Shallots - 2 cloves , diced
Pasta, penne - 8 oz
Parsley - 1 Tbsp , chopped
Red pepper flakes - 1/4 tsp
Oil, cooking - 1 Tbsp + 2 Tbsp
Oregano, dried - 1/2 tsp
Flour - 3 Tbsp
Stock, any type - 1 cup
Wine, white - 1/2 cup (sub stock)
Lemon juice - 2 1/2 Tbsp
Capers - 2 Tbsp , drained
Butter - 2 Tbsp

Green Salad:

Mustard, Dijon - 2 tsp
Honey - 1 tsp
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 2 Tbsp
Avocados - 1 , cubed
Tomatoes, cherry - 1 cup , halved
Mixed greens - 5 oz

Prep

Cauliflower / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Pasta - (If prepping before cooking, get oven heating / cauliflower roasting while boiling pasta.) Boil pasta according to package directions. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 3 days ahead)
Avocados / Tomatoes - Prep as directed.

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Make

Heat oven to 425F / 218C.
Toss cauliflower with red pepper flakes, first portion of cooking oil, and some salt and pepper. Spread out onto a sheet pan and roast until tender and brown in spots, ~20 minutes, shaking the pan halfway through cooking.
When cauliflower is nearly done roasting, heat a large skillet or saute pan over medium heat. Add second portion of cooking oil and then shallots and oregano. Saute until tender, ~2 minutes.
Add flour and stir until no dry spots of flour remain.
Slowly pour stock and wine into the pan while whisking. Add lemon juice and capers and bring sauce to a simmer. Simmer until sauce thickens, 4 to 6 minutes.
Remove pan from heat and stir butter and parsley into sauce. Add pasta and cauliflower and toss everything to combine. Taste and season with some salt and pepper.
Toss mixed greens, avocado, and tomatoes together. Add vinaigrette until dressed to your liking.
Serve pasta with salad on the side. Enjoy!

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