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(1) In a large pot of boiling salted water, cook pasta for 5 min. Add cauliflower to pasta. Continue to cook pasta and cauliflower 7 to 8 more min or until pasta is al dente and cauliflower is very tender.
(2) Meanwhile, in a medium saucepan, melt butter over medium heat. Sprinkle with flour, salt and cayenne; whisking about 1 min. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk 3 to 5 min or until smooth and thickened.
(3) Drain pasta and cauliflower and return to pot. Pour in sauce; stir about 2 min over medium heat to coat pasta. Stir in parmesan, lemon zest and juice, capers and parsley. Serve with parmesan.
Variation: Add leftover grilled chicken. Substitute small shell-shaped pasta for orecchiette.