Bucatini with Cauliflower Capers and Lemon

Ingredients

• 1 pound bucatini
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 sprig oregano, plus 1 tablespoon lightly packed fresh leaves
• ¼ teaspoon red-pepper flakes, plus more for serving
• 2 ½ teaspoons coarse salt
• 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, plus wedges for serving
• 4 cups finely chopped cauliflower florets (from 1 head)
• 3 tablespoons capers, preferably salt-packed, rinsed and drained
• ½ cup finely grated Parmesan (1 ½ ounces), plus more for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag