Currently, in Austin, SO many restaurants are opening all the time and our list of to-try places is growing at a rapid pace. It’s a fun problem to have. Our little city is hot on the food map, but sadly, some of our old favorite little go-to spots are closing. One in particular was a little wine bar called Mulberry. It was a tiny place with a big marble slab of a bar. The wine was good, the vibe was cozy, and the food was everything you wanted to eat on a Friday night without having to make a reservation or wait two hours in line. The menu would change often, but one dish that I ordered for a few weeks in a row was roasted cauliflower with herbs, pine nuts, golden raisins, and capers – a combination that was deliciously tangy, savory, and a little bit sweet. It’s unlike any of my other cauliflower recipes, so I recreated that combo at home a number of times – this time I tossed it with whole wheat shells to make it more of a full meal to share here.
The day I shot this roasted cauliflower pasta, I happened to have some A+ vegetables from the farmers market – adorable orange cauliflower and these gorgeous tatsoi greens. Since then I’ve been making it with regular cauliflower and baby spinach, which works equally well. It’s tossed with olive oil, sherry vinegar, and a little sambal for spice. This is a pretty easy, fuss-free recipe that we’ve really been enjoying lately, and I hope you do too!
For more of my favorite weeknight cauliflower recipes, try this roasted cauliflower soup, this cauliflower salad, or this curry! Note: unless you’re making a half recipe, use a larger pan than is pictured in the photo at the top of this post.
