Fusilli & Roasted Cauliflower with Capers

1. Roast the Cauliflower

Preheat your oven to 425°F. Toss the cauliflower florets with 2 tablespoons of capers, ¼ cup of olive oil, ¼ teaspoon of kosher salt, and freshly ground black pepper. Spread the mixture on a rimmed baking sheet and roast until golden brown, about 25-30 minutes.

2. Prepare the Caper-Garlic Mixture

Finely mince the remaining tablespoon of capers. In a small bowl, combine the minced capers with minced garlic, lemon zest, 1 tablespoon of olive oil, and the butter. Optionally, mix in the Parmigiano-Reggiano cheese.

3. Cook the Fusilli

Cook the fusilli pasta in a large pot of heavily salted boiling water until al dente. Drain the pasta, reserving some of the cooking water.

4. Combine and Serve

In a large bowl, combine the warm fusilli with the roasted cauliflower, toasted pine nuts, and the caper-garlic mixture. Toss gently with fresh lemon juice to taste, and adjust the seasoning as needed before serving.