Cauliflower Scampi - A Vegetarian Twist on a Classic #ProgressiveEats | The Wimpy Vegetarian

Cauliflower Scampi – A Vegetarian Twist on a Classic #ProgressiveEats

Prep Time 10 minutes Cook Time 12 minutes Total Time 22 mins
Serves 4     adjust servings


  • 1 small head cauliflower (chopped into bite size florets)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, plus more to finish dish
  • 1/4 cup minced shallots
  • 1 tablespoon garlic paste, or minced garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup dry white wine, or vegetable broth
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese or 2 tablespoons nutritional yeast
  • 1 pound uncooked linguini (optional if making this into a meal)


Pour 2 inches of water in a pot, insert a steamer basket, and bring the water to a boil over medium-high heat. Pile the cauliflower florets into the basket, cover the pot, and steam until the florets are crisp-tender.

In a large skillet, heat the olive oil over medium heat. Add the lemon juice, shallots, garlic paste, salt, and pepper, and sauté until the shallots are soft, about 3 - 4 minutes. Add the wine, and simmer until reduced by half, about 3 minutes.

When the cauliflower is done, lift the basket containing the florets and empty them into the skillet. Sauté for another 4 - 5 minutes. Finish with a drizzle of lemon, if needed, and the red pepper flakes. Toss and spill onto a serving plate, including the lemon and oil. Top with a flurry of chopped parsley and Parmesan cheese or nutritional yeast.

Serve warm.


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