Lemony Cauliflower Pasta with Fried Breadcrumbs

This lemony cauliflower pasta with fried breadcrumbs features white wine, capers, and nutritional yeast. Light and satisfying, packed with flavor, takes just 35 minutes. (This article has been updated from its original 2018 version.)

Making a satisfying, rich-tasting cheeseless pasta is a challenge for any plant-based cook. And if you take tomatoes out of the question, that’s doubly true. But if you’ve been reading me long enough, you know I love a good vegan cooking conundrum, which is why I’m so proud to present to you this cauliflower pasta recipe.

Bits of sautéed cauliflower mingling with chewy orecchiette and capers in a funky white wine sauce with garlic, chili flakes, and lemon. Nutritional yeast adds a “cheesy” flavor and parsley lends freshness. But the true star of the show? Crunchy, deeply-toasted panko breadcrumbs. If you’ve never had this pairing before, it may seem nuts to garnish something starchy with something starchy. But trust me – this is a real power move! The contrast of soft pasta with crunchy panko is to-die-for.

Cauliflower Pasta Step-by-Step

Saute the Cauliflower: Start by chopping the cauliflower into small bits. Put it in a skillet with a splash of water and cook just until the water evaporates (this softens the cauli a little and eliminates the need to boil it first). Then add oil and saute until golden. Next, stir in fresh garlic and chili flakes (I add these at the end to avoid burning them). Lastly, add the wine and simmer until it’s reduced, about 1 more minute.

Toast the Breadcrumbs: Meanwhile, in a separate skillet, combine olive oil, panko breadcrumbs, nutritional yeast, and a pinch of salt. Toast, stirring frequently to prevent burning, until the Panko is deeply golden, about 3 minutes.

Boil the Pasta: Boil the pasta in generously salted water until just shy of al dente (it will finish cooking in the skillet). Before draining, scoop out some of the starchy cooking water.

Finish the Pasta: Immediately after draining (the pasta should be hot in order to absorb all the flavors), combine the pasta with cauliflower in the skillet, along with nutritional yeast, capers, lemon zest and juice, parsley, lots of pepper, and the reserved pasta water. Continue cooking over high heat while continually stirring for about a minute. Serve immediately, topped with the breadcrumbs.

Ingredient Notes + Substitutions

• White Wine: Wine adds a distinctive ferment-y funk to this cauliflower pasta. Use something like sauvignon blanc, pinot grigio, or chardonnay. If you don’t drink alcohol and won’t have use for the rest of the bottle, skip this step and compensate with an extra squeeze of lemon juice if needed. (A teaspoon of Yondu would also do the trick!)
• Panko Breadcrumbs: These Japanese breadcrumbs are fluffier and crunchier than American-style – although either type can be used here. Panko is available in most supermarkets in the breadcrumb aisle.
• Nutritional Yeast: A “cheesy”-tasting vegan seasoning sold in most supermarkets. Look for Bragg or Bob’s Red Mill brands. It lasts forever in the pantry so don’t hesitate to buy it if it’s your first time!
• Pasta: As much as I recommend seeking out orecchiette (“little ears”) for this dish, any short pasta will work – gemelli, farfalle, shells, etc.
• Capers: These tiny berries add salt and brininess. If you’re a caper-hater, sub with finely chopped olives.

More vegan dinners this way…

• Soy-Glazed Crumbled Tempeh
• Massaman-ish Vegetable Curry
• Vegan Sushi Bowls with Quick-Pickled Onions
• Spinach Pesto Pasta

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

Print