Reprinted from Back Pocket Pasta*. Copyright © 2017 by Colu Henry. Photographs copyright © 2017 by Peden + Munk. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
I’ll eat cauliflower prepared any way, but something about roasting it brings out its nuttiness, which brings me to my knees. If you spot purple or “cheddar” cauliflower at the market, snatch them for this recipe! Their vivid colors (especially if you use two or three varieties) make this dish a sight for sore eyes. Make sure to crisp those capers for extra crunch.
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