Roasted Cauliflower, Anchovy & Caper Rigatoni
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Roasted Cauliflower, Anchovy & Caper Rigatoni
Recipe by Brent Draper
Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
1 pack San Remo rigatoni
1 medium head cauliflower, cut into small florets
¾ tsp Coles sea salt
½ tsp cracked black pepper
⅓ cup extra virgin olive oil
3 tbs capers, rinsed
3 garlic cloves, crushed
4 anchovy fillets, roughly chopped
Zest and juice of 1 lemon
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup Pecorino Romano, grated
Method
Preheat oven to 180°C.
Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain, reserving 1 cup of pasta water.
Toss cauliflower with sea salt, black pepper, and a drizzle of extra virgin olive oil. Spread on a baking tray and roast for 25 minutes, tossing halfway, until deeply golden.
When the cauliflower is almost ready, heat the remaining olive oil in a frypan over medium-high heat. Add capers and fry for 3 minutes, spooning hot oil over them until crispy. Remove with a slotted spoon and drain on paper towels.
Reduce heat to medium, then add garlic and anchovies. Cook for 1–2 minutes, until the garlic is golden and the anchovies have melted into the oil. Stir in the roasted cauliflower.
Add the cooked pasta and remove from heat. Stir through lemon zest, lemon juice, sea salt, black pepper, half the parsley, crispy capers, and Pecorino Romano.
Serve topped with extra Pecorino, crispy capers, fresh parsley, and a final seasoning of sea salt and black pepper.
