winter pasta with cauliflower and brussel sprouts

i got this recipe from the blog the year in food. she takes beautiful pictures and i knew right when i saw her picture of the dish that i needed to try it out. i feel like i say this a lot, but this meal came together pretty easily - but it's true! i was a little worried that the dish would be a a little bland (the sauce = pasta water + cheese) but i was definitely mistaken. the capers really pulled through for me. it gave every bite that extra salty, briny taste that was ooo so delicious. this is a great week night meal that packs in the veggies without being boring. you could also add a can of tomatoes to this to add more flavor. serves about 4 to 6 people.

ingredients:
1 lb pasta
1 small or medium head cauliflower, stem and leaves removed, chopped
3/4 pound brussels sprouts, trimmed and sliced lengthwise
3 tablespoons evoo
1/4 cup chopped, fresh parsley, plus more for garnish
1/3 cup grated parmesan cheese, plus more for garnish
3 tablespoons capers (i added more because i love them that much)
4-6 anchovy fillets, mashed to a paste (adjust according to taste)
zest of one lemon
1/4 teaspoon dried chili flakes
1/4-1/2 teaspoon garlic powder (use your judgment)
s&p to taste (as this dish has a lot of salty components, taste before adding)

directions:
preheat oven to 400 degrees. bring large pot of salted water to a boil for the pasta.

toss the cauliflower and brussels sprouts in one tablespoon evoo. lightly season with s&p and garlic powder.  spread in a single layer on a baking sheet and roast until browned at the edges and soft in the center, about 20-30 minutes. turn once about halfway through. while the veggies are roasting, cook your pasta according to instructions on the package.

when the pasta is ready, drain, reserving 1/2 cup of the cooking liquid. return pasta to the pot to keep it warm. add the two remaining tablespoons of evoo to the pasta, then the parsley, parmesan, capers, anchovy paste, lemon zest and chili flakes. if it’s a little dry, add some of the cooking liquid. toss gently to distribute everything. add the cauliflower and brussels sprouts and toss again, gently. season to taste with s&p. if the pasta needs to be reheated, do so over a low flame, stirring to prevent burning. garnish with grated parmesan and chopped parsley if desired.