There is a reason why Rachel Ray became famous off of the “30-minute” meal concept. Some days the idea of take-out may seem a bit boring but being in the kitchen longer than one sitcom will result in a temper tantrum. It is in that moment that having 2 or 3 recipes that are stupid easy in your back pocket saves the day.
I have no idea where this recipe came from but it is one of my favorites. It is fresh, healthy, and full of flavor. I typically use gluten-free quinoa pasta with this. The texture of quinoa pasta stands up to the cauliflower and adds a nice nutty quality to the dish. Of course you can use regular spaghetti or a whole wheat spaghetti. For the sake of time I typically saute the cauliflower but if you have the time, you can also roast the cauliflower at 400 for 30 minute or until tender in the middle, then add to the dish with capers. The roasted flavor will add another level of complexity, plus the color of roasted cauliflower is beautiful in this dish.
Cauliflower and Caper Pasta:
1 lb of Spaghetti
1 small head of cauliflower
2 T olive oil
3-4 T of capers (more or less to taste)
1/2 c chicken broth (you can use the pasta water if you want to keep this vegetarian)
1/2-1 t red pepper flakes
Bring a large pot of water to a boil. Salt the water. You want the pasta water to taste like the ocean. Cook your pasta to al dente.
Chop the cauliflower into bite sized florets. Heat the olive oil on medium in a large saute pan. Add the cauliflower and cook for about 3-4 minutes. Watch it so it does not burn.
Add the broth, capers, and pepper flakes and cover. If the cauliflower sucks up the broth, add a little more. This “sauce” will coat the pasta. Allow the cauliflower to become tender then remove from heat.
Add the cooked spaghetti and the chopped parsley. Season with salt and pepper. Top with parmesan cheese and enjoy! (See Stupid Easy)