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Lemony pasta with cauliflower and fried breadcrumbs in white bowls next to minced parsley.

Vegan Cauliflower Pasta

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  • Author: Alexandra Shytsman
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Description

This lemony cauliflower pasta with fried breadcrumbs features white wine, capers, and nutritional yeast.


Ingredients

Scale
  • ½ large head of cauliflower, cut into small pieces (about 4 cups)
  • 3 tablespoons extra virgin olive oil, divided
  • 3 medium garlic cloves, minced
  • 1/4 teaspoon chili flakes
  • Sea salt and freshly ground black pepper, to taste
  • 1/3 cup dry white wine, like sauvignon blanc or pinot grigio* (see note below)
  • 1/3 cup panko breadcrumbs
  • 3 tablespoons nutritional yeast, divided
  • 8 ounces (half a box) short-cut pasta like orecchiette or shells
  • 2 tablespoons minced parsley
  • 2 tablespoons drained capers*
  • Zest of 1/2 lemon
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Boil water. Bring a medium pot of water to a boil for the pasta.
  2. Start cooking cauliflower. Place the cauliflower in a large skillet over medium heat. Add 2 tablespoons water and cook for a few minutes, until the water has evaporated. Then add a tablespoon of oil and cook until the cauliflower is golden brown, stirring occasionally, about 5 minutes.
  3. Add 3 minced garlic cloves, 1/4 teaspoon each chili flakes and salt, and a few grinds of pepper. Cook for 30 seconds. Then add 1/3 cup wine and simmer for about a minute. Turn the heat off.
  4. Toast breadcrumbs. Meanwhile, in a small skillet, heat a tablespoon of oil over medium-low heat. Add 1/3 cup panko, 1 tablespoon nutritional yeast, and a pinch of salt. Cook until deeply golden, stirring frequently, about 3 minutes.
  5. Boil pasta. Cook the pasta in generously salted water according to package directions until just shy of al dente. Reserve ¼ cup of the starchy pasta water, then drain.
  6. While the pasta boils, prep the remaining ingredients and make sure they’re ready to go.
  7. Finish pasta. Immediately transfer the hot pasta to the skillet over high heat. Add the reserved pasta water, 2 tablespoons each nutritional yeast, parsley, and capers, 1 tablespoon oil, zest of 1/2 lemon plus 1 tablespoon juice, and a few grinds of pepper. Stir to combine and allow to heat through for about 30 seconds. Taste and adjust seasonings if needed.
  8. Divide among plates and top with the toasted panko. Serve immediately.

Notes

  • Use a good-quality dry white wine that you’d enjoy drinking – never use “cooking wine.” Wine adds a distinctive, fermented-tasting funk to this pasta. If you don’t drink alcohol, skip this step and compensate with an extra squeeze of lemon if needed.
  • If you’re a caper-hater, use chopped green olives instead.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 370
  • Fat: 12.2 g
  • Carbohydrates: 52.4 g
  • Fiber: 4.7 g
  • Protein: 9.8 g