Roasted Cauliflower Pasta

“A perfect dish for busy weeknights when I’m short on time but craving something comforting and delicious.”

- Jenai S. Wall, Chairman and CEO

Course Dinner, Main Course

Cuisine Pasta

Servings Servings

1 small head of cauliflower(cut into small florets)
3 tablespoon capers
6 tablespoon olive oil(reserve 2 tablespoons for caper and lemon mixture)
0.25 teaspoon Salt(additional 1 tablespoon for pasta water)
1 pound Italian sausage(Remove casings. Recommendation: Foodland’s house-made Calabrese sausage)
0.5 pound pasta(Recommendation: Maika'i Fusilli)
zest of 1 lemon and juice
freshly ground pepper(to taste)

Optional
- We recommend using a good quality olive oil.
- Garnish with Parmesan cheese, toasted pine nuts and flat leaf parsley.

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