I was introduced to Farfalle with Roasted Cauliflower at a restaurant called The Lemon Tree in Capri. I remember sitting outside surrounded by lemon trees and breathing in the lemon scented air. It was heaven. When I returned home, I got to work recreating it.
Farfalle (or bowtie pasta) comes in two sizes. I prefer the regular size if I’m serving adults. The minis are great for children. Add roasted cauliflower and a sauce that sings with garlic and lemon and you have a wonderful lunch, dinner or side dish. Adding loads of grated Parmesan if you’re having a dairy meal makes it even yummier.
Farfalle with Roasted Cauliflower in Lemon Garlic Sauce
By February 21, 2014Published:
- 8 Servings
- 1 Large Cauliflower
- 6 Tablespoons olive oil
- 1 Pound Farfalle
- 2 Garlic Cloves
- 2 Lemons
- 1 Teaspoon freshly ground pepper to taste
- 1/2 Cup Minced Parsley
- Freshly Grated Parmesan optional
- Jellyroll Pan
- Large Mixing Bowl
- Large Spaghetti Bowl
- Small Skillet
- Preheat oven to: 400˚ F.
- Separate cauliflower into florets. Rinse well and pat dry. Toss florets with 2 tablespoons olive oil, ½ teaspoon salt and a couple of turns of the pepper grinder. Place in oven and roast until browned-about 30-45 minutes. Scrape cauliflower and oil in the pan into mixing bowl.
- Fill stock pot with water and dash of salt. Bring to a boil. Cook the farfalle according to package directions - about 12 minutes. Drain well. Add to cauliflower.
- While pasta is boiling, peel and mince garlic. Grate lemons and add zest to garlic. Squeeze enough lemon juice to yield 2 tablespoons. Set aside.
- Heat remaining oil over medium heat in skillet. Add minced garlic and lemon zest. Sauté one minute. Turn off heat. Add lemon juice and pour over pasta and cauliflower. Toss well. Taste. Sprinkle with parsley. Serve parmesan, if desired, on the side. This pasta is best at room temperature.