Recipe from Dinner Changing the Game, By Melissa Clark
Hopefully you have already checked out my review of Dinner Changing the Game, in which case you already know that I love the recipe for Fusilli and Roasted Cauliflower with Capers. If you haven’t I will happily say it again, I love this recipe!
Now as you can likely see from my slightly shotty photo above- I didn’t use Fusilli, but rigatoni. This dish was never something I had planned to make. I had once again gone to the market with my grocery list, and could not for the life of me remember how much cauliflower my dinner recipe called for. So to be safe I bought two bags of it.
A few days went buy and the unused cauliflower was shaming me from the veggie drawer in my fridge, begging not to become compost. Thanks to Eat Your Books (more on that later), I quickly found a recipe for a simple cauliflower heavy recipe that I actually had all the ingredients for on hand. That to me is the beauty of “Dinner Changing the Game”, many of the recipes call for things most of us already have in the pantry. Check out my full review of the book here, if you haven’t already:
This dish came together fast and packed quite a punch thanks to the capers and lemon juice. It may not sound appealing at first, to add cauliflower to your pasta, but when you pack it in with olive oil, some Parmesan cheese and a squeeze of lemon, whats not to love?
The recipe calls for an addition of toasted pine nuts, and I freely admit that sometimes when I am in a rush I don’t bother with these types of additions. However in this recipe the nuts are really needed for texture- so please do not skip it here!
You can Find the recipe for Melissa Clark’s Fusilli and Cauliflower with Capers in her book, or over here on Splendid Table:
Have you made this recipe? Plan to try it now? Don’t forget to let me know how you liked it by commenting here on the blog, sharing it on Instagram with #luluslogcabinkitchen, or Sharing it on my Facebook Page.