A delicious, flavory-packed roasted cauliflower pasta salad recipe, made with crispy capers and chickpeas, arugula, lemon and toasted panko.
Salad, Side Dish
1head of cauliflower,cut into small florets
5tablespoonsextra-virgin olive oil,divided
3tablespoonscapers,drained and patted dry
Sea salt and freshly ground black pepper,to taste
1x 400 g can organic chickpeas,drained, rinsed, patted dry
pinchred pepper flakes(or cayenne pepper)
225gstrozzapreti, gemelli, or other medium pasta
4tablespoonsfreshly squeezed lemon juice,plus more to taste
Grated parmesan,to garnish
For the toasted panko bread crumbs:
1teaspoonextra-virgin olive oil
1/3cuppanko bread crumbs(25 g)
1large garlic clove,minced
Preheat the oven to 400°F / 200°C (180°C Fan) and line a baking sheet with parchment paper.
Transfer the cauliflower to the baking sheet and toss with 1 tablespoon olive oil. Season with salt and pepper, spread out in an even level, making sure not to overcrowd.
In a large, deep-sided skillet, heat 2 tablespoons olive oil over medium-high heat. Add capers and cook, stirring occasionally, until crisped, about 3-4 minutes (if needed use a lid or spray guard to prevent the oil from splattering).
Transfer capers to a paper towel-lined plate, reserving the oil in the skillet. Set capers aside.
Add the chickpeas to the same skillet, and cook over medium-high heat, stirring frequently, until beginning to crisp about 5 minutes. Reduce heat to low and and season with salt, pepper, and chili flakes.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta and rinse under cold water until chilled. Drain well and transfer to large bowl.
To prepare the toasted bread crumbs, in a small non-stick skillet heat 1 teaspoon olive oil and 1 teaspoon of butter on medium-high heat. When the butter is melted, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook, stirring continuously, until browned, about 2 minutes. Remove from the heat, and stir in the grated parmesan. Set aside.
Add the roasted cauliflower to the bowl with the pasta, as well as the lemon juice, remaining 1 tablespoon of olive oil, chickpeas and capers. Season with salt and pepper, and toss to combine. Add the rucola and a sprinkle of grated parmesan. Toss gently.
Sprinkle half of the toasted panic breadcrumbs over the pasta salad and toss again gently to incorporate. Top with the remaining bread crumb and garnish with more parmesan, if desired.
Serve and enjoy!
To make this recipe 100% vegetarian, look for a parmesan cheese made with vegetal rennet.