About this video

<p><strong>Ingredients</strong></p><ul><li>4 ounces/ 120 g pasta (short shape like rotini or orecchiette)&nbsp;</li><li>1/2 head cauliflower</li><li>1 small onion</li><li>1/4 cup olive oil</li><li>2 cloves garlic, minced</li><li>1 lemon</li><li>1 tablespoon capers, optional</li><li>4 sprigs fresh dill, parsley or basil&nbsp;</li><li>1/4 cup grated Parmesan cheese&nbsp;</li><li>crushed red pepper flakes</li></ul><p><br></p><p><strong>Instructions</strong></p><ol><li>Start boiling 1 quart (4 cups) water for pasta.</li><li>Chop cauliflower into 1/2 inch pieces. Cut onion in half lengthwise, peel, then cut into thin half-moons. (See video for demonstration of cutting technique)</li><li>Heat the oil in a very large skillet over medium-high heat until it’s hot. Add cauliflower and onion and do not stir for one minute. Allow it to get brown on one side, then stir and reduce heat to medium. Add garlic and cover. Let cook for 5 minutes.</li><li>Cook pasta as directed. Remove 1/2 cup of pasta water from the pot before draining.</li><li>Add drained pasta to the cauliflower along with 1 teaspoon lemon zest and 2 tablespoons of the juice. Add a little reserved pasta water if the pan seems dry. </li><li>Add chopped herbs and cheese right before serving.</li></ol><p><br></p><p>Serves 2. </p>