First, preheat the oven to 425. Wash ½ head cauliflower (about 2 cups) and cut into medium-size florets (about 2″x1″), pat until bone-dry, and toss in 1 Tbsp olive oil and black pepper. Wash 8 oz (½ lb) cremini mushrooms, pat bone-dry, and cut into large bite-sized pieces (1″ thick). Toss with 1 Tbsp olive oil, black pepper, and Greek oregano (if desired). You will need two baking sheets (mainly because the mushrooms will emit liquid): oven-roast the cauliflower and mushrooms on separate baking sheets until browned, tossing midway. The mushrooms will take longer to roast (about 15 mins) than the cauliflower (about 12 mins). When roasted veggies are done, place them in a medium-sized bowl and set aside. In the meantime, boil ½ lb penne or similar pasta until almost al dente, then rinse, drain, and set aside. Third, heat a large (10″) straight-walled stainless steel pan on medium, add 3 Tbsp olive oil, ½ tsp crushed red pepper, and ¼ tsp salt until fragrant (about 1 min). Add 4 large bruised cloves of garlic, 2 Tbsp (this can be reduced to 1 Tbsp) capers (rinsed, drained, and patted dry), and 1 tsp (this can be reduced to ½ tsp) anchovy paste. Saute on medium-low heat until the garlic softens and the capers look almost crisp. Then fold in the roasted cauliflower and mushroom, and let cook on medium heat for about 2 mins. Then add the cooked penne, add 2 tsp olive oil, and saute for 1 min. Squeeze juice from 1 lemon and garnish with 1 Tbsp minced parsley. We liked this dish a lot; the roasted cauliflower and mushrooms provided umami and a meaty texture to the dish, and the overall flavors were well-balanced. (May 2020)
Cooking Adventures 