Roasted Cauliflower with Pasta and Lemon Zest

Prep Time 10m Total Time 55m

Ingredients in this Recipe

1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4 inch thick slices
1/2 cup coarsely chopped fresh flat leaf parsley
1/4 cup extra virgin olive oil
1/4 cup salt packed capers, rinsed
2 tablespoons finely grated lemon zest (from 2 lemons)
8 ounces dried orecchiette (ear shaped pasta)
Coarse salt and freshly ground pepper

See Full Recipe at Martha Stewart