Penne with Roasted Cauliflower and Lemon Caper Piccata Sauce
This hearty pasta dish combines tender roasted cauliflower with a bright, tangy piccata sauce made from white wine, lemon juice, and capers. The cauliflower is roasted until golden and caramelized, adding depth and nutty flavors that pair beautifully with the sharp, acidic sauce. Served alongside a fresh mixed green salad with avocado and cherry tomatoes, this meal offers a perfect balance of comfort and freshness. The piccata sauce, enriched with butter and Dijon mustard, creates a silky coating that brings all the elements together into a satisfying weeknight dinner.
Ingredients
- 16 oz cauliflower, florets
- 2 cloves shallots, diced
- 8 oz penne pasta
- 1 Tbsp parsley, chopped
- ¼ tsp red pepper flakes
- 1 Tbsp cooking oil, first portion
- 2 Tbsp cooking oil, second portion
- ½ tsp oregano, dried
- 3 Tbsp flour
- 1 cup stock, any type
- ½ cup white wine, sub stock
- 2 ½ Tbsp lemon juice
- 2 Tbsp capers, drained
- 2 Tbsp butter
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp red or white wine vinegar
- 2 Tbsp olive oil
- 1 avocado, cubed
- 1 cup cherry tomatoes, halved
- 5 oz mixed greensspinach1:1leafy
Baby spinach works as base for salad
Instructions
- 1
Heat oven to 425F
- 2
Toss cauliflower with red pepper flakes, first portion of cooking oil, salt and pepper
- 3
Spread cauliflower on sheet pan and roast until tender and brown in spots, shaking pan halfway through
- 4
Heat large skillet over medium heat when cauliflower is nearly done
- 5
Add second portion of cooking oil, then shallots and oregano
- 6
Saute until tender
- 7
Add flour and stir until no dry spots remain
- 8
Slowly pour stock and wine into pan while whisking
- 9
Add lemon juice and capers and bring to simmer
- 10
Simmer until sauce thickens
- 11
Remove pan from heat and stir in butter and parsley
- 12
Add pasta and cauliflower and toss to combine
- 13
Taste and season with salt and pepper
- 14
Toss mixed greens, avocado, and tomatoes together
- 15
Add vinaigrette until dressed to your liking
- 16
Serve pasta with salad on the side
Tips
Shake the cauliflower pan halfway through roasting for even browning and caramelization
Whisk continuously when adding liquid to the flour mixture to prevent lumps from forming
Remove the pan from heat before adding butter to prevent the sauce from breaking
Good to Know
Store pasta and salad separately in refrigerator for up to 3 days
Cauliflower can be roasted up to 1 day ahead and reheated
Serve immediately while pasta is hot and salad is crisp
Common Mistakes
Add liquid slowly to flour mixture to avoid lumps
Remove from heat before adding butter to prevent sauce from breaking
Do not overcook cauliflower or it will become mushy
Substitutions
FAQ
Can I make this dish ahead of time?
The cauliflower can be roasted a day ahead and the sauce components prepared, but cook pasta fresh and assemble just before serving for best texture.
What if I don't have white wine?
Simply use additional stock in place of wine. The sauce will be less acidic but still flavorful with the lemon juice and capers providing brightness.
Can I freeze the leftovers?
The pasta dish can be frozen for up to 2 months, but the salad should not be frozen. Thaw pasta overnight and reheat gently on stovetop.