Reviews (1) Add Rating & Review 14 Ratings 5 star values: 8 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 02/20/2015 This is an amazing recipe--I've made it three times and it was perfect each time. I made it for a dinner party of 10 a few weeks ago and literally everyone asked for a copy of the recipe. Only changes: I added extra zest and juice and I only had capers in brine.
Back to Bucatini with Cauliflower, Capers, and Lemon All Reviews for Bucatini with Cauliflower, Capers, and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Bucatini with Cauliflower, Capers, and Lemon Credit: James Ransom Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 pound bucatini 1/4 cup extra-virgin olive oil, plus more for drizzling 1 sprig oregano, plus 1 tablespoon lightly packed fresh leaves 1/4 teaspoon red-pepper flakes, plus more for serving 2 1/2 teaspoons coarse salt 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, plus wedges for serving 4 cups finely chopped cauliflower florets (from 1 head) 3 tablespoons capers, preferably salt-packed, rinsed and drained 1/2 cup finely grated Parmesan (1 1/2 ounces), plus more for serving
Gallery Bucatini with Cauliflower, Capers, and Lemon Credit: James Ransom
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Gallery
Bucatini with Cauliflower, Capers, and Lemon Credit: James Ransom
Bucatini with Cauliflower, Capers, and Lemon
Credit: James Ransom
Bucatini with Cauliflower, Capers, and Lemon
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Recipe Summary
prep: 20 mins total: 25 mins
Servings: 4
prep: 20 mins
total: 25 mins
prep:
20 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound bucatini 1/4 cup extra-virgin olive oil, plus more for drizzling 1 sprig oregano, plus 1 tablespoon lightly packed fresh leaves 1/4 teaspoon red-pepper flakes, plus more for serving 2 1/2 teaspoons coarse salt 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, plus wedges for serving 4 cups finely chopped cauliflower florets (from 1 head) 3 tablespoons capers, preferably salt-packed, rinsed and drained 1/2 cup finely grated Parmesan (1 1/2 ounces), plus more for serving
Directions
Heat broiler with rack 8 inches from heating element. Combine pasta, 5 cups water, 2 tablespoons oil, oregano sprig, pepper flakes, and 2 teaspoons salt in a large, straight-sided ovenproof skillet. Bring to a boil over medium-high heat; continue cooking, stirring occasionally, until sauce is mostly reduced and pasta is al dente, about 8 minutes. Remove from heat; stir in lemon zest and juice.
In a bowl, toss cauliflower with remaining 2 tablespoons oil and 1/2 teaspoon salt, capers, Parmesan, and oregano leaves. Sprinkle over pasta in skillet. Broil until cauliflower is golden in spots and pasta is heated through, about 5 minutes. Toss to combine. Serve with more cheese and pepper flakes, a drizzle of oil, and lemon wedges.
Reviews (1)
Add Rating & Review 14 Ratings 5 star values: 8 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/20/2015 This is an amazing recipe--I've made it three times and it was perfect each time. I made it for a dinner party of 10 a few weeks ago and literally everyone asked for a copy of the recipe. Only changes: I added extra zest and juice and I only had capers in brine.
Reviews (1)
Add Rating & Review 14 Ratings 5 star values: 8 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 8 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 8 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 8 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 8 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/20/2015 This is an amazing recipe--I've made it three times and it was perfect each time. I made it for a dinner party of 10 a few weeks ago and literally everyone asked for a copy of the recipe. Only changes: I added extra zest and juice and I only had capers in brine.Martha Stewart Member
Rating: 5 stars 02/20/2015
This is an amazing recipe–I’ve made it three times and it was perfect each time. I made it for a dinner party of 10 a few weeks ago and literally everyone asked for a copy of the recipe. Only changes: I added extra zest and juice and I only had capers in brine.
Rating: 5 stars
All Reviews for Bucatini with Cauliflower, Capers, and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bucatini with Cauliflower, Capers, and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
