Silken Cauliflower Fusilli with Chorizo and Capers
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Silken Cauliflower Fusilli with Chorizo and Capers
This pasta proves that cauliflower can do far more than simply fill a plate. A silky cauliflower sauce coats every twist of fusilli, while roasted florets, savoury chorizo, briny capers, Parmesan, and crisp breadcrumbs create a dish that is rich in flavour without feeling heavy.
Ingredients
- 4 slices bread
- 6 ounces ground chorizo
- 1 large head cauliflower, cut into florets
- ¼ cup extra virgin olive oil, divided
- 2 tablespoons capers
- ¼ cup capers
- 2 tablespoons butter
- 2 cloves garlic, diced
- 2 teaspoons reserved caper brine
- 2 teaspoons white wine vinegar, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 12 ounces fusilli
- ½ cup Parmesan, freshly grated, divided
Instructions
- Heat the oven to 425°F (220°C).
- Tear the bread into pieces and pulse briefly in a food processor, or grate on a coarse grater, to make soft, irregular breadcrumbs. Set aside.
- Cook the ground chorizo in a large skillet over medium heat, breaking it into small pieces, until browned and cooked through. Transfer to a plate with a slotted spoon, leaving the rendered fat in the skillet.
- Reserve 2 teaspoons of the caper brine. Set aside ¼ cup of the capers to use fresh and leave them whole.
- Toss about three-quarters of the cauliflower with half of the olive oil, the remaining 2 tablespoons capers, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Spread onto a large baking sheet and roast for 25 to 30 minutes, turning once, until deeply golden and tender.
- Meanwhile, place the remaining cauliflower into a saucepan and cover with water. Bring to a simmer with the remaining ½ teaspoon kosher salt and cook for 10 to 12 minutes, until completely tender. Drain well.
- Return the skillet with the reserved chorizo fat to medium-low heat. Add the butter and cook until deeply browned. Stir in the garlic and cook for about 1 minute, until fragrant and softened.
- Transfer the cooked cauliflower to a blender or food processor. Add the browned butter and garlic, the reserved caper brine, 1 teaspoon white wine vinegar, half of the Parmesan, and a few tablespoons of water. Blend until completely smooth and silky, adding a little more water if needed. The sauce should be loose enough to coat the pasta.
- Bring a large pot of generously salted water to a boil. Cook the fusilli until al dente.
- While the pasta cooks, heat the remaining olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring often, until deeply golden and crisp. Remove from the heat and toss immediately with about 2 tablespoons of the remaining Parmesan.
- Reserve about ½ cup of the pasta cooking water, then drain the pasta.
- Return the pasta to the pot or transfer it to a large serving bowl. Add the cauliflower sauce and enough reserved pasta water to coat every piece of pasta with a silky sauce.
- Fold in the roasted cauliflower, cooked chorizo, the reserved whole capers, and the remaining Parmesan.
- Taste and add the remaining 1 teaspoon white wine vinegar if needed. Adjust with the remaining ¼ teaspoon freshly ground black pepper and additional kosher salt if needed.
- Serve immediately, topped with the Parmesan breadcrumbs.
Notes
Anchovy option: If you would like to add depth, use 1 to 2 anchovy fillets. Add them to the olive oil before the garlic and let them melt gently over low heat. They will not taste fishy. Instead, they deepen the savoury backbone of the dish and make the cauliflower taste fuller and more complete.
Costs
- Total Cost: $9.45
- Cost per Serving: $4.72
Costs calculated in July 2026 in Cleveland, USA, using ingredients from Aldi with the exception of chorizo from Meijer, capers fromThrive Market, and fusilli, salt and pepper from Whole Food.
Nutrition Facts
Calories
1599Fat
73 gSat. Fat
24 gCarbs
181 gFiber
17 gNet carbs
164 gSugar
16 gProtein
58 gSodium
3546 mgCholesterol
100 mgNutritional information is an estimate only, and depends on the ingredients you use.
