Lemon Caper Cauliflower Spaghetti with Toasted Breadcrumbs

Make it

Yield: 2 main-course servings

Estimated timing: Estimated 15 minutes preparation plus 25 minutes cooking, with pasta and crumbs prepared while cauliflower roasts; about 40 minutes total. Untested estimates; follow pasta label timing.

Ingredients

• 180 g dry spaghetti
• 300 g cauliflower florets, cut into roughly 2 cm pieces
• 3 tablespoons olive oil, divided into three 1-tablespoon portions
• 30 g plain dried breadcrumbs
• 2 garlic cloves, peeled and finely chopped
• 20 g brined capers, drained and rinsed
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 10 g fresh flat-leaf parsley, chopped
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon fine salt for the cauliflower
• 2 litres water plus 2 teaspoons fine salt for cooking pasta
• 90 mL pasta cooking water, reserved from the pot before draining

Method

1. Roast the cauliflower

   Heat the oven to 220 C / 425 F. Toss the florets with 1 tablespoon olive oil and 1/8 teaspoon salt. Spread on a baking tray in one layer. Roast for 20-25 minutes, turning once, until browned at the edges and tender when pierced.

2. Toast the crumbs

   While the cauliflower roasts, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and stir for 3-5 minutes until evenly golden. Transfer immediately to a clean bowl so they do not continue browning in the pan.

3. Cook the spaghetti

   Bring 2 litres water and 2 teaspoons salt to a boil in a large pot. Cook the spaghetti according to its package directions, timing it to finish near the cauliflower. Before draining, carefully measure and reserve 90 mL cooking water. Drain the pasta; the rest of the cooking water is not part of the finished dish.

4. Build the sauce

   In the emptied skillet, warm the remaining 1 tablespoon olive oil over medium-low heat. Add garlic and cook for about 30 seconds, stirring without browning. Add the drained capers and cook another 30 seconds. Carefully stir in the 90 mL reserved pasta water, lemon zest, lemon juice and black pepper.

5. Toss and serve

   Add the drained spaghetti and roasted cauliflower. Toss over low heat for 1-2 minutes until hot and lightly coated. Remove from heat and fold in parsley. Divide between two bowls and scatter half the toasted crumbs over each. Serve promptly; no cheese or other garnish is included.

Allergens and handling

Contains wheat. Check spaghetti and breadcrumb labels for egg, milk, soy, sesame or other allergens and cross-contact. Capers and other packaged ingredients also need label review. No allergen-free or certified vegan claim.

Use washed produce, clean utensils and labeled ingredients. Follow package storage instructions and refrigerate leftovers promptly. No recipe-specific storage life has been validated.

Before release

• Record cauliflower size, roast tenderness and browning.
• Check the measured cooking-water quantity against the pasta brand and pan evaporation.
• Record caper saltiness, crumb texture and any measured formula changes after a physical trial.