Roasted Cauliflower Orecchiette Recipe Atkins Diet From Rachael Ray | Recipe

Heat oven to 425˚F with rack at center.   

Arrange cauliflower on large parchment-lined baking sheet, dress with EVOO and season with lemon zest, thyme, salt and pepper. Cut the zested lemon in half and place on the baking sheet. Roast to crispy and tender and brown at edges, about 25 minutes. 

Bring a large pot of water to boil for pasta, 4 to 5 quarts.   

Heat a large skillet with about ¼ cup EVOO, 4 turns of the pan, add anchovies and melt into oil, breaking up with wooden paddle or spoon. Add the chili paste or flakes and garlic, swirl a minute, then add capers and vermouth or wine and reduce a minute, reduce heat to warm or remove from heat if your burners are very strong. 

14-Inch Nonstick Skillet with Helper Handle

14-Inch Nonstick Skillet with Helper Handle

Cook pasta 1 minute less than package directions in salted water and reserve ½ cup pasta water. Drain and add to pan with the sauce.  

Add pasta water, cheese and cauliflower to pasta with parsley and half the nuts. Squeeze with roasted lemon juice and toss. Top with remaining nuts and serve. 

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnoqSutMDEnWScmaWhtqe4zrCcq2Wfp7Kkr8einK2slWK%2Fpq%2FIqZxmmaSgtq%2B%2FjJ2gnqxdm7%2BwuYyrmJygkZq5br7Asg%3D%3D