Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

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Penne with Roasted Cauliflower and Lemon Caper Vinaigrette-love the flavors in this healthy pasta dish!

Penne with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com LOVE this pasta dish!

You guys, I have to tell you about this pasta dish. My grilled cheese obsession has moved to a pasta obsession. Specifically, Penne with Roasted Cauliflower and Lemon Caper Vinaigrette. I made it for lunch over the weekend and I can’t stop thinking about it. Sometimes pregnancy cravings are a one and done thing, but this pasta has been on my mind all day, every day. I LOVE it!

Penne with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com Love this healthy pasta dish!

We were enjoying a lazy Saturday at home and I wasn’t planning on cooking or blogging, but I started craving pasta. I tried to ignore the craving, but I don’t even know why I tried. It never works. So instead, I went upstairs and looked in the fridge and pantry to see if we had any ingredients to create a pasta dish.

Penne with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com

I found a head of cauliflower in the bottom drawer of our fridge. Vegetables have been off limits for most of my pregnancy, but they are finally creeping back into my diet. I thought I could handle the cauliflower if I added it to my pasta. Carbs make everything better right now:)

Penne with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com

I decided to roast the cauliflower with grape tomatoes, garlic, and red onions. Roasting brings out the best flavor!

Penne with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com #recipe

I used my favorite pasta, DeLallo’s Organic Whole Wheat Pasta. It is pasta perfection! I used penne because it was the first bag I saw in the cabinet, but any pasta will do. I added the roasted veggies to my cooked penne.

Whole Wheat Pasta with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com LOVE this pasta dish!

The pasta dish was lacking something so I whisked up a lemon caper vinaigrette and poured it over my pasta. I gave it a good toss and went in for a bite. Holy smokes! The combination was magical!

Penne with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com Great dinner recipe!

I added a little shredded Parmesan cheese and enjoyed a big bowl of pasta. Josh and Caleb already ate lunch, so I wasn’t going to offer them any pasta, but they walked into the kitchen and asked to taste it. I was hesitant to share, but I wanted to see if they liked it. I was kind of worried my pregnancy cravings had weirded out, but nope, they both loved it! This pasta is the real deal. It is so good!

I had leftovers the next day and the pasta dish hit the spot again. I am seriously in love with this recipe! Penne with Roasted Cauliflower and Lemon Caper Vinaigrette is going on the menu again this week. I can’t get enough! You should add it to your menu too!

Penne with Roasted Cauliflower and Lemon Vinaigrette Recipe on twopeasandtheirpod.com LOVE this pasta!

Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

Penne pasta with roasted cauliflower, tomatoes, and a lemon caper vinaigrette. This healthy pasta dish is a winner!
5 from 1 vote
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes

Ingredients

For the Pasta:

  • 1 small head cauliflower washed and cut into bite-size florets
  • 3 cloves garlic
  • 1/2 small red onion sliced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 1/2 cups grape tomatoes halved
  • 8 ounces DeLallo Organic Whole Wheat Penne Pasta

For the Lemon Caper Vinaigrette:

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 3 tablespoons small capers
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Pinch of crushed red pepper flakes

For serving:

  • 1/2 cup shredded Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Place the cauliflower, garlic, and onion slices on a large baking sheet. Drizzle with olive and toss until well coated. Season with salt and pepper, to taste. Roast until golden and tender, about 20 minutes. Remove the pan from the oven and stir the cauliflower. Add the tomatoes and return the pan to the oven. Roast for 10 minutes.
  2. While the cauliflower is roasting, bring a large pot of salted water to boil. Cook the pasta until al dente, about 7-8 minutes. Drain pasta and set aside.
  3. Meanwhile, make the Lemon Caper Vinaigrette. In a small bowl, whisk together lemon juice, olive oil, capers, maple syrup, mustard, and red pepper flakes. Set aside.
  4. Roughly chop the roasted onions. Remove the garlic from the peel and chop.
  5. In a large pan, combine pasta, cauliflower, tomatoes, onions, and garlic. Add the Lemon Caper Vinaigrette and stir until coated. Heat over medium heat until pasta is warm. Serve with shredded Parmesan cheese and season with salt and pepper, if desired.

Disclosure: this post is in partnership with DeLallo, but our opinions are our own.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. LOVE those pretty red tomatoes peeking out of the pasta!! When I was pregnant, I had the hugest craving for Eggs Benedict. I finally made it myself — it was SUCH a hassle but OMG it was the best thing EVER!!! Pregnancy cravings ALWAYS win!!

  2. I made this for dinner last night, and it was wonderful. Even my picky husband (who doesn’t believe any pasta dish should be served without meat included) loved this dish. The vinaigrette is delicious, I loved the addition of a little maple syrup. It was perfect for our meatless Monday. Thanks so much for sharing.

  3. Okay, you ‘ve already turned me into a quinoa salad addict (the one with asparagus peas and lemon basil vinigrette) to the point I’m buying quinoa by the pounds and I live alone! This sounds very much like that only different with pasta so I’m almost afraid to try it, as I know these will be the only two choices for dinner for a month.

  4. Made this for dinner last night [with company over] and it was a HIT. Everyone loved it and took seconds. We only have a little bit leftover. We added chicken [with lemon pepper seasoning] and served with bread!

  5. I just made this last night and it was DELICIOUS! What a great idea using the vinaigrette as a pasta sauce!! I used a spaghetti type noodle instead, & I roasted the veggies longer.. absolutely loved it!

  6. Just finished eating this for dinner and loved it!!! All the flavours were really yummy. Thank you for a great reciepe

  7. I made this for supper last night and liked that for the most part, it was ingredients I already had on hand. Nice for meatless Mondays…even better served next to a bbq’ed steak!
    It was also delicious served cold the next day.
    Thanks for sharing!

  8. I served this dish at a dinner party tonight and everyone raved about it. I love the simplicity of the recipe yet the complexity of the flavors. It was a big hit all around.

  9. I wanted you to know that this dish was STELLAR. Wow! I made it last night for my three kids and I — what a hit! The only changes I made were leaving out the maple syrup in the vinaigrette (didn’t have it on-hand) and I added some mini sweet peppers that were going old in my fridge. Thanks for such a healthy and delicious dish. πŸ™‚

  10. This is our first time using one of your recipes, it is also the first time that my entire family ate the same thing for dinner, liked it and had seconds!!!!!! Thanks for such an easy and delicious recipe! (We substituted gf pasta and it worked out wonderfully!)

  11. I saved this recipe sort of off-hand while browsing Pinterest one day and I finally decided to make it. As I was buying the ingredients I needed I started to doubt whether I would like it as much as I thought. Even as I was cooking it, I still had my doubts. But they were gone once I tasted it, let me tell you! This was deliciously refreshing. I did make one main change, and that is I didn’t roast the tomatoes, I tossed them in raw because cooked tomatoes are one of the foods that grosses me out the most. Other than that i kept to the recipe.

    I will say one more thing though. I thought I would be clever and save my self some time. Since the recipe says to chop the onions after they are roasted, I figure I’d chop them up front and save some time and having to work with piping hot onions. But they started to turn black less than halfway through the roasting time. So definitely don’t skip that step and keep those onions big at first. lol

  12. This was one delicious pasta dish. We love pasta and we also love cauliflower so it was perfect. I made it exactly according to the directions, which is unusual for me because I always change up something but not this time. The vinaigrette was excellent . I made a double batch so I could use it as my salad dressing and I’m making it again for tonight’s salad as well. I will be back to your site many times, I am sure.

  13. Has anyone served this cold, like as more of a pasta salad? I guess it wouldn’t have to be cool, just not hot out of the pan. I’m just wondering if it would still be good. thanks.

  14. I had a half head of cauliflower and a chicken breast that I wanted to use up and this recipe was perfect. I butterflied the chicken breast, drizzled it with olive oil, s and p and roasted it on the same cookie sheet as the cauliflower. Followed the rest of the recipe exactly and it couldn’t have been better. We love capers, so I doubled the vinaigrette recipe and used it as the dressing for our salad. Will make this again and again.

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