Penne with Caramelised Cauliflower

This is another one of my most favourite dishes. It is not only easy, but amazingly delicious in your mouth. I get a little TOO excited when I make this. I recommend that you use a spoon so that you can get heaps in your mouth at once. I panic with a fork because I cannot eat it quickly enough. I absolutely LOVE caramelised cauliflower. I make it by itself on a regular basis just for a snack when I am watching movies or on the computer etc... You will thank me after trying this recipe!

I adjusted a couple of things in the recipe. Firstly, I add lemon wedges and lemon juice to serve as well as 2 garlic cloves in the sauce. I think that the garlic really spices it up. The lemon juice makes a big difference... although I am a lemon and garlic fanatic.

Ingredients
Sauce
   2 tablespoons oil
   1 cup parsley leaves
   1 tablespoon capers
   1 tablespoon freshly grated lemon zest
   2 tablespoons fresh lemon juice
   2 garlic cloves

Caramelised Cauliflower
   2 tablespoons oil
   1 cauliflower, chopped into bite-sized pieces
   Salt and pepper

The Rest
   450g penne
   1/2 cup cooking water from penne
   1/2 teaspoon red pepper flakes
   Salt and pepper
   Lemon wedges
   
Steps

1. Preheat oven to highest temperature. On a tray, toss cauliflower with oil and salt and pepper to coat. Place on highest rack in the oven in a single layer. Roast for 20 minutes until pieces have browned. Set aside.
2. Pulse all sauce ingredients until a chunky sauce forms. (The sauce will be thick enough to coat pasta. It is not a watery sauce)
3. Cook penne in a large pot of boiling water according to packet instructions until al dente. Drain and reserve 1/2 cup cooking water.
4. Toss pasta with cauliflower, red pepper flakes and sauce. Add reserved cooking water if the sauce seems too thick.
5. Serve with a lemon wedge and extra lemon juice if needed. Season with salt and pepper.

Adapted from the Everything Vegan book.