Cauliflower Pasta Salad

Sometimes in mid-winter it is nice to have a bright dish. This is a comforting pasta but bright and slightly acidic from the capers and lemon. I use lots of cauliflower. It is a mellow vegetable that soaks up the capers so well. The roasted garbanzo beans add a nice crunch. Topped with parsley and parmesan, it is a winner.

Makes 6 side dish servings:

1 pound short pasta (bow-tie/penne/elbow)

2 heads cauliflower (broken down into florets)

2- 14 ounce cans garbanzo beans (drained, rinsed)

1 -6 ounce can capers (drained with 1 tablespoon liquid reserved)

2 garlic cloves

1/4 cup olive oil

salt and pepper to taste

1/2 cup or small handful parsley (chopped for garnish)

parmesan grated for garnish

Pre heat oven to 350. Place cauliflower florets on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in oven until soft and slightly brow, about 15-20 minutes. Place garbanzo beans on another baking tray and season with salt and pepper. Place in one and bake until golden brown. About 12-15 minutes. Set beans and cauliflower aside.

Cook pasta according to package instructions. Strain and cool slightly.

In food processor add, capers and reserved liquid, garlic, and season with salt and pepper. Pulse to combine, then with the processor on add olive oil in a steady stream. Taste and adjust seasoning as needed.

In large bowl, add pasta, beans and cauliflower. Toss, then add dressing and toss well to combine. Add fresh parsley and parmesan on top and serve.