In the early days of the blog, I made tofu scampi a lot. I would cut it into rounds and make myself a most delicous and elegant meal. But I wanted to see what else I could sub for the tofu. How about cauli?
This is one of the easiest dishes to make. The sauce is kind of classic. It would be great with oyster mushrooms too!
I use the freshest of the freshest garlic I have ever had. My friend grew some in her garden this year. I am so inspired! I am definitely planting some this fall for next year!
- 1/2 small head cauliflower
- 1/2 lbs linguine (or other long flat pasta)
- 2 tbsp butter
- 2 tbsp olive oil + 2 tsp, divided
- 4 whole garlic cloves
- 1/2 cup white wine
- the juice of 1 lemon
- 1-2 pinches salt
- 3 turns fresh pepper
- 1 big handful fresh parsley
Get the pasta going.
Cut the cauliflower into bite sized pieces. Toss in the 2 teaspoons of oil and add to a pan. Cook over medium heat and turn a few times as it browns.
In another big pan with sides, melt butter into the olive oil. Press the garlic into the pan and sauté until fragrant, about a minute. Add wine, salt and pepper and bring to a simmer. Reduce the wine by half, about 2 minutes.
Add the cauliflower and toss around to coat in the sauce. Stir in the parsley and lemon juice.
Use tongs to lift the pasta out of the water and toss with the cauli. Enjoy!
One thought on “Scampi v2: Cauliflower Scampi”
This looks great, Lisa! Definitely going to try it 🙂