Pasta with Roasted Romanesco and Capers

• Vegetarian

• Produce

  • 8 Garlic cloves
  • 1/2 Romanesco or cauliflower, medium

• Condiments

  • 2 tbsp Capers

• Pasta & Grains

  • 12 oz Lumaconi

• Baking & Spices

  • 1 Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 7/16 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 2 oz Asiago cheese or pecorino, aged
  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on bonappetit.com

Ingredients

• ¼ cup chopped almonds
• ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
• 2 tablespoons drained capers, patted dry, divided
• Kosher salt
• ½ medium romanesco or cauliflower, cored, cut into small florets
• 8 garlic cloves, very thinly sliced
• ½ teaspoon crushed red pepper flakes, plus more for serving
• ½ cup dry white wine
• 12 ounces lumaconi (snail shells) or other medium shell pasta
• 2 ounces aged Asiago cheese or Pecorino, finely grated
• 2 tablespoons unsalted butter