Trumpets with Roasted Cauliflower and Lemon Caper Butter
This dish is a perfect combination of flavors and textures. The roasted cauliflower is nutty and slightly sweet, while the lemon and capers add a tangy and savory element. The pistachios provide a satisfying crunch and add a pop of color to the dish.
INGREDIENTS
MAKES FOUR SERVINGS
- 1 head cauliflower, chopped into medium and small florets
- 1/4 cup plus 2 teaspoons olive oil, plus more for drizzling
- Kosher salt and black pepper, to taste
- 1 head of garlic, sliced crosswise at the top
- 1-pound Sfoglini Trumpets
- 2 tablespoons butter
- 2 tablespoons capers, plus brine
- Juice of 1 lemon
- 2 tablespoons shredded Parmesan, plus more for serving
- Toasted pistachios, for serving
- Parsley leaves, for serving
DIRECTIONS
Preheat the oven to 425 degrees.
On a baking sheet, toss the cauliflower with 1/4 cup of the olive oil. Season with salt and pepper. Wrap the head of garlic in aluminum foil, drizzing the top with a little olive oil and seasoning with salt and pepper. Roast until the caulflower is charred and the garlic is soft and creamy, about 30 minutes.
While the cauliflower is roasting, bring a pot of heavily salted water to a boil. Cook Sfoglini pasta according to package instructions and drain when al dente, reserving 1/2 cup of water.
In a large skillet, heat the butter and 2 teaspoons of olive oil over low heat. Once the garlic is cool enough to handle, squeeze the roasted cloves into the pan and break them into smaller pieces using the back of a wooden spoon. Cook for 2 minutes, then add the capers (and a splash of brine), the lemon juice, Parmesan, and the reserved pasta water. Bring to a simmer, then lower the heat and cook for 2 minutes longer.
Add the pasta and cooked cauliflower. Season with salt and pepper, and toss everything to coat. Serve warm, topped with pistachios, parsley leaves and additional Parmesan cheese.
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Pasta Swaps: This recipe would also work well with Whole Grain Trumpets, Rigatoni, or Cavatelli.