An easy Italian recipe using a pantry staple – canned tuna!
Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower and capers with a few tablespoons olive oil. Season with salt and pepper. Place in a single layer on a baking sheet. Roast in the oven until the cauliflower is tender and browned, about 20 – 25 minutes. Stir occasionally.
While the cauliflower is roasting, toast the pine nuts and breadcrumbs. Place the pine nuts in a dry small skillet and cook over medium low heat, stirring frequently, until golden. Remove from heat and place pine nuts in a small bowl for later use. In same skillet, heat the olive oil in a small pan over medium heat. When hot, add in the breadcrumbs and sauté until golden brown, stirring frequently, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
Bring a large pot of water to boil. Salt the water and cook the pasta according to package directions, until al dente.
While waiting for the water to boil, make the pasta sauce: In a large skillet, heat the olive oil over medium heat. Add in the red onion and garlic. Cook, stirring occasionally, until the onion is soft and the garlic is fragrant. Add in the canned tuna and sauté for a few minutes. Stir in the roasted cauliflower mixture. Season, to taste, with salt and pepper.
Reserve 1 cup of pasta cooking water. Drain pasta and add the pasta to the tuna cauliflower mixture. Stir in about ½ cup of the reserved pasta water and gently toss to combine. (If pasta is too dry, add in more of the reserved pasta water.)
Remove pan from heat. Grate over zest of ½ lemon. Add in the pine nuts. Toss to incorporate. Sprinkle with toasted breadcrumbs and parsley. Drizzle with a finish of extra virgin olive oil and serve!