Roasted Cauliflower & Saffron Pasta

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Add the pasta and saffron to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Meanwhile, peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the cheese, 2 teaspoons of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk until smooth. 

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced shallot and peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the capers and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. 

Add the cooked vegetables and 1 teaspoon of olive oil to the pot of cooked pasta; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the roasted cauliflower. Drizzle with the dressing. Enjoy!