Trumpets with Roasted Cauliflower and Lemon Caper Butter

Preheat the oven to 425 degrees.

On a baking sheet, toss the cauliflower with 1/4 cup of the olive oil. Season with salt and pepper. Wrap the head of garlic in aluminum foil, drizzing the top with a little olive oil and seasoning with salt and pepper. Roast until the caulflower is charred and the garlic is soft and creamy, about 30 minutes.

While the cauliflower is roasting, bring a pot of heavily salted water to a boil. Cook Sfoglini pasta according to package instructions and drain when al dente, reserving 1/2 cup of water. 

In a large skillet, heat the butter and 2 teaspoons of olive oil over low heat. Once the garlic is cool enough to handle, squeeze the roasted cloves into the pan and break them into smaller pieces using the back of a wooden spoon. Cook for 2 minutes, then add the capers (and a splash of brine), the lemon juice, Parmesan, and the reserved pasta water. Bring to a simmer, then lower the heat and cook for 2 minutes longer.

Add the pasta and cooked cauliflower. Season with salt and pepper, and toss everything to coat. Serve warm, topped with pistachios, parsley leaves and additional Parmesan cheese.

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Pasta Swaps: This recipe would also work well with Whole Grain Trumpets, Rigatoni, or Cavatelli.