Description
Elevate your weeknight dinners with this Cauliflower Piccata Pasta, a vibrant plant-based twist on the classic dish. Packed with wholesome ingredients and bursting with flavor, it’s a quick and satisfying meal that everyone in your family will love!
Ingredients
Scale
- 1 lb regular or gluten free spaghetti or linguine
- 1/4 cup olive oil
- 2 small shallots, sliced
- 4 cloves garlic, sliced
- 1 large head cauliflower, broken into florets and sliced
- 1/2 cup dry white wine (or vegetable stock)
- 1 lemon, juiced and zested
- 2 Tbsp capers, drained
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp vegan butter, divided
- 1/3 cup breadcrumbs
- 2 Tbsp Italian parsley, chopped
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, reserving ½ cup of cooked pasta water.
- Saute the cauliflower: Meanwhile, in a large skillet, heat the olive oil. Add the shallot and garlic and cook until fragrant. Add the cauliflower and cook until slightly golden (about 5 minutes.)
- Make the sauce: Stir in the white wine (or stock), lemon juice and capers. Season with the salt and pepper. Simmer for 10 more minutes.
- Toast the breadcrumbs: Meanwhile, in another skillet, melt 1 tablespoon of butter and add the breadcrumbs. Cook just until toasted, stirring occasionally. Set aside.
- Assemble the dish: When the pasta is cooked, add it to the skillet with the cauliflower and pour in the reserved pasta water. Stir in the remaining tablespoon of vegan butter and lemon zest. Taste and add more salt and pepper as needed.
- Finish and serve: Sprinkle with the toasted breadcrumbs and garnish with the parsley.
Notes
- Spoiler Alert: Cauliflower Piccata Pasta will stay fresh in an airtight container in the refrigerator for a week.
- For non-vegans: Top with sliced chicken breast if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: Italian