Roasted Cauliflower Pasta Recipe

Preheat oven to 390°F. Grease a baking pan with cooking spray or brush lightly with vegetable oil.

Spray cauliflower with nonstick cooking spray or toss lightly in vegetable oil. Season with salt. Roast cauliflower until tender and slightly browned on the exterior, about 1 hour to 1 hour 30 minutes. Cut into florets and reserve stems. Set florets aside.  

Peel cauliflower stems to remove woody exterior. Cut tender parts of stems into cubes. Set aside.

Heat olive oil in a saucepan over low heat. Add onions and season with salt. Cook until dried and onions are very soft, about 20 minutes. Add cubed cauliflower stems. Sauté for 1 minute. Add milk and bring to a boil. Lower heat and simmer for 2 to 3 minutes.

Transfer mixture to a blender and process until smooth. Season with salt and pepper.

Return sauce to pan and simmer. Add 1 to 2 tablespoons pasta cooking water and stir. Season with salt and pepper.

Add cooked spaghetti and toss to combine. Cook for 1 more minute.

Add cauliflower florets, capers, and parsley. Drizzle with lemon juice. Garnish with more parsley. Serve immediately.