Sicilian-Style Capellini

With Roasted Purple Cauliflower and Lemon Caper Sauce

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Vegetarian
A note about serious food allergies

Autumn is the season that beckons us to enjoy warming dishes brimming with beautiful vegetables. Purple cauliflower, prized for its gem-like color and buttery, rustic flavor, steals the show when roasted and nestled atop delicate capellini pasta and crowned with toasted pine nuts and a bright and creamy sauce of lemons, garlic, and tart capers. The end result is a comforting, nourishing meal that also makes an elegant showing at any table.

In Your Box (serves 2)

  • 3 Garlic Cloves
  • 1 Yellow Onion
  • 3 Tbsp. Flat Leaf Parsley
  • 2 Lemon
  • 1 Cauliflower Head
  • Info
    2 Tbsp. Vegan Butter
  • 1 Vegetable Bouillon Cube
  • ¾ tsp. Red Pepper Flakes
  • ⅗ oz. Capers
  • Info
    8 Capellini Pasta
  • Info
    ¾ oz. Pine Nuts
  • Nutrition (per serving)

  • Calories
    684
  • Carbohydrates
    62g
  • Fat
    33g
  • Protein
    13g
  • Sodium
    343mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pans
  • 1 Large Pot
  • 1 Colander
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 400 degrees and prepare a baking sheet. Thoroughly rinse produce and pat dry. Mince garlic. Finely dice onion. Finely chop parsley. Halve lemon, and zest for garnish. Cut cauliflower and cut into ½"-1" pieces.

  • Step 2 - Roast the Cauliflower
    2

    Roast the Cauliflower

    Evenly arrange cauliflower pieces on the baking sheet and toss evenly with 1 Tbsp. olive oil and a pinch of salt and pepper and roast in the oven for 20 minutes, or until cauliflower is slightly browned and tender. Remove from heat and allow to cool slightly before serving.

  • Step 3 - Prepare the Sauce
    3

    Prepare the Sauce

    In a medium pan, warm the vegan butter, 2 Tbsp. olive oil, onion, and garlic over medium-high heat about 6 minutes. Combine bouillon cube and ½ cup of water in a cup and whisk until cube is fully dissolved. Add to the pan chili flakes to taste, lemon juice, half the lemon zest, and capers, and stir occasionally for 5 minutes over low-medium heat until slightly reduced and thickened.

  • Step 4 - Cook the Pasta
    4

    Cook the Pasta

    Bring a large pot of 6-8 cups of lightly salted water to a rolling boil. Put a colander in the sink. Add capellini and allow to cook for 6-8 minutes, or until al dente. Drain and rinse with cold water to stop cooking process. Pour sauce over pasta, combine and coat, and keep warm over low heat before serving.

  • Step 5 - Toast the Pine Nuts
    5

    Toast the Pine Nuts

    In a dry pan, add the pine nuts over medium heat, moving consistently to prevent burning. Pine nuts should be browned and aromatic after 2 minutes. Remove from pan and heat to prevent burning and set aside for garnish.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange a serving of capellini on a plate, twisting pasta to create elegant height as you go. Top with roasted cauliflower. Garnish with a sprinkle of toasted pine nuts, lemon zest, parsley, and a crack of black pepper.