Roasted Cauliflower with Pasta and Lemon Zest

Ingredients

• 2 pounds cauliflower cut into small florets ( 7 cups)
• 1  onion red cut into ¼-inch-thick slices
• 0.3 cup capers rinsed
• 0.3 cup olive oil extra virgin extra-virgin
• 1 serving salt and pepper freshly ground
• 8 ounces orecchiette dried (ear-shaped
• 0.5 cup parsley fresh coarsely chopped
• 2 tablespoons lemon zest finely grated (from 2 lemons)

Equipment

• baking sheet
• oven
• pot

Directions

1. Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.
2. Spread vegetables in a single layer on a rimmed baking sheet.
3. Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
4. Meanwhile, bring a large pot of salted water to a boil.
5. Addpasta, and cook until al dente, according to package instructions.
6. Drain.
7. Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest.
8. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.