Roasted Cauliflower Farfalle

By idocakes

Ingredients

• 2 pounds cauliflower
• 1/2 cup extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped
• 1/3 cup (2 ounces) golden raisins
• 3 tablespoons brined capers, drained
• 2 tablespoons red wine vinegar
• 1/2 cup chopped flat-leaf parsley
• 1 cup grated Parmesan cheese
• 3/4 pound dried farfalle

Details

Servings 6
Adapted from kitchendaily.com

Preparation

Step 1

Preheat oven to 450°F with rack in middle position.
Cut cauliflower into 1-inch pieces and toss on a 4-sided baking sheet with 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper. Roast in oven, stirring occasionally, until cauliflower is browned in spots and tender, 30 to 40 minutes.
Cook garlic, raisins, and capers in remaining 6 tablespoons oil in a 12-inch heavy skillet over medium heat, until garlic is golden. Stir in vinegar and cauliflower.
Boil pasta in well-salted water until al dente. Reserve 1 cup pasta cooking water. Drain pasta then toss with cauliflower mixture, parsley, cheese, and then thin as desired with pasta cooking water.