Cheese Sacchetti with Roasted Cauliflower and Crispy Capers
Unique Shape with a unique flavor! SKU# 25007
Ingredients
- 8 oz Cheese Sacchetti 25007
- 1 Head of Cauliflower cut into florets
- 1/3 Cup Olive oil
- 3 TBSP Capers drained
- 3 Cloves Garlic
- 4 Anchovy Filets
- ¼ TSP Crushed Red Pepper
- ½ TBSP Lemon Zest
- ¼ Cup Fresh Parsley roughly chopped
- ¼ Cup Romano Cheese grated
- Salt & Pepper
Instructions
- Gather all ingredients. Preheat oven to 425F.
- Toss cauliflower florets in half the oil and a pinch of salt & pepper to season. Place on a baking sheet and bake until golden brown, about 20-25 minutes. Check occasionally and turn about halfway through to ensure even cooking.
- While cauliflower is baking, bring a large pot of water to boil. Boil cheese Sacchetti per directions, about 3 minutes. Remove and set aside. Reserve about 1 cup of cooking liquid.
- When cauliflower is cooked and golden brown, remove from oven and set aside.
- In a deep sauté pan, heat the remaining oil on medium high heat. Add the capers and cook until crispy, about 3 minutes. Once crisp, remove with a slotted spoon and set aside on a paper towel lined plate.
- In the same pan, reduce heat to medium and add the garlic, anchovies and crushed red pepper. Cook until garlic and golden and anchovies have broken down into the oil, about 1-2 minutes.
- Fold in the pasta, roasted cauliflower, lemon zest, half the parsley, and ½ pasta water. Mix until evenly coated.
- To plate, evenly divide mixture onto plates. Top with desired amount of cheese, and crispy capers. Enjoy!
Notes
- Add other seasonal vegetables to roast. Try roasted red pepper, red onion, carrots or squash.
- Try adding fresh herbs such as thyme, rosemary or sage.
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