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Cauliflower Scampi

Servings 2 big bowls


  • 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


  1. Get the pasta going.
  2. 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.

  3. 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.

  4. Add the cauliflower and toss around to coat in the sauce. Stir in the parsley and lemon juice.

  5. Use tongs to lift the pasta out of the water and toss with the cauli. Enjoy!