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    Home » Blog Post

    Cauliflower Scampi

    April 23, 2018 21 Comments

    Jump to Recipe
    A twist on shrimp scampi using cauliflower, with ideas on how to turn it into a main meal, and how to make vegan.

    I'm thrilled to say I'm on the home stretch of creating my new cookbook. Well, ok, not my 'new' cookbook. My only cookbook.

    My only cookbook so far, I should add. Because yes, I'd love to do another one. Not today, mind you, but I thoroughly enjoyed this process. Not to say there aren't some things I'd do differently the next time around, but for my first go at this, it was a win. I'll write more about all that in future posts, but one thing I want to share now is how doing this cookbook has changed my cooking, and will change what I post.

    One underlying theme for the cookbook is recipes that are accessible for most any cook, which is code for 'easy'. And there's nothing like working closely with food editors to hone down recipes to their essential ingredients. Literally.

    Confession: Before this book, I never paid much attention to how many ingredients I was using, or if I really needed to use that extra pot in making it. We're all busy, no matter what stage of life we're in. And anything we can do to shorten the prep or cooking, nix going to 3 grocery stores to find a random ingredient - or, hello, going to the store at all, and quicken kitchen cleaning after dinner is not just important, but crucial to how we navigate our days.

    Here's a recipe that didn't make it into the book, but I think you'll like. And yes, it's easy, and except for the vegan nutritional yeast swap with Parmesan cheese, it uses ingredients you may well have on hand.

    A twist on shrimp scampi using cauliflower, with ideas on how to turn it into a main meal, and how to make vegan.

    Cook Like a Chef:

    • Breaking down a whole cauliflower is easy and quick: Trim the ends of leaves, and slice the head in half to expose the core stem. If the recipe doesn't use the core, like this one, use a sharp chef's knife to cut it out from top to bottom, and slide the stem halves into a plastic zipped bag. The core is perfect sliced up and added to casseroles and soups. Now use the same knife to separate the florets from underneath, and divide any that are large.
    • For this recipe, if it's more important to you to cut the number of pots and pans being used, then steam the cauliflower in a medium Dutch oven, such as Le Creuset. When the cauliflower is done, set it aside and empty the water from the pot. Wipe out the pot with a towel, and go ahead with the next step of heating the oil to cook the shallots.
    • Don't waste a lot of time mincing garlic, and instead buy garlic paste. I buy it in tubes that are available in my fresh herbs area of the produce department. I use Gourmet Garden products and swear by them. They stay fresh for a long time in the refrigerator, and I love the squeeze bottles.
    A twist on shrimp scampi using cauliflower, with ideas on how to turn it into a main meal, and how to make vegan.
    Print Recipe
    3.47 from 13 votes

    Cauliflower Scampi

    A vegetarian twist on the classic shrimp scampi dish. 
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Total Time22 minutes mins
    Course: Main Entree
    Cuisine: Mediterranean
    Keyword: scampi, vegetarian
    Servings: 4
    Calories: 178kcal
    Author: The Wimpy Vegetarian

    Ingredients

    • 1 small head cauliflower chopped into bite size florets
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice, plus more to finish dish
    • ¼ cup minced shallots
    • 1 tablespoon garlic paste, or minced garlic
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ½ cup dry white wine, or vegetable broth
    • ⅛ teaspoon red pepper flakes
    • ¼ cup fresh parsley, chopped
    • ¼ cup grated Parmesan cheese, or 2 tablespoons nutritional yeast
    • 1 pound uncooked linguini, optional if making this into a meal

    Instructions

    • 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.

    Nutrition

    Calories: 178kcal

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    Final Notes

    Make ahead: This dish can be completely made ahead and refrigerated for up to 3 days.

    Make it a Meal: Cook linguini noodles until al dente, drain, and toss with the cauliflower in the pot.

    For the Wimpy Vegetarian Table: Shrimp is a natural fit for this dish, or broiled lobster tails for a special dinner. But don't be tempted to swap out the cauliflower, as it's incredibly nutritious.

    Make it Vegan: Swap out the Parmesan cheese for nutritional yeast.

    « Weekly Vegetarian Menu #2 - 5 Easy Vegetarian Dinners
    10 Ways to Have Cauliflower Tonight »

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    Reader Interactions

    Comments

    1. Liz

      April 24, 2018 at 4:17 am

      I'm so excited for you, Susan! A cookbook is certainly a labor of love and I know yours will be fabulous---as is this terrific cauliflower recipe!

      Reply
      • The Wimpy Vegetarian

        April 24, 2018 at 9:59 am

        Thanks so much Liz! I'm still pinching myself!

        Reply
    2. Jamie

      April 24, 2018 at 5:52 am

      I absolutely never thought of making scampi with only vegetables, I who grew up on shrimp scampi! But I love cauliflower, just love it and I think this is such a marvelous way to prepare it! And a huge congratulations on the cookbook!

      Reply
      • The Wimpy Vegetarian

        April 24, 2018 at 10:00 am

        Thanks so much Jamie, for your kind comment! I love to take traditional, familiar dishes, and then make them vegetarian. It doesn't always work, lol, but this is one that did 🙂

        Reply
    3. [email protected]

      April 24, 2018 at 12:31 pm

      I can't wait to see your new cookbook. And if this recipe is any indication of what "easy" means, I'm all for it. I'd call this delicious - and only incidentally easy:) Love how you used the lemon to amp up the flavor. Cauliflower is a wonderful vegetable, so versatile. But like Jamie, I'd never thought of using it for scampi - genius!

      Reply
      • The Wimpy Vegetarian

        April 25, 2018 at 7:10 pm

        Lemon is such a great way to amp up flavors, as you put it, Laura. We had this dish again last night with linguini, and loved it that way too - more of a meal, for sure. Thanks so much for your kind words!

        Reply
    4. Jane, The Heritage Cook

      April 24, 2018 at 12:50 pm

      This is so clever Susan, combining two of my favorites into one. I love cauliflower and the sauce for scampi and putting them together is like icing on a cake! Way to go Susan!!

      Reply
      • The Wimpy Vegetarian

        April 25, 2018 at 8:18 pm

        I love cauliflower - I think it's the most flexible vegetable I cook. Thanks so much, Jane!!

        Reply
    5. Karen

      April 24, 2018 at 1:26 pm

      I'm so excited for your cookbook! This cauliflower is gorgeous! Pinned.

      Reply
      • The Wimpy Vegetarian

        April 25, 2018 at 8:19 pm

        Thanks so much Karen!!

        Reply
    6. Rita

      April 24, 2018 at 3:08 pm

      YUMM This is on my "to make" list. My kind of recipe

      Reply
      • The Wimpy Vegetarian

        April 25, 2018 at 8:20 pm

        Thanks Rita! If you make it I'd love to hear what you think! I made it as a pasta dish last night with scallops for Myles. So good!

        Reply
    7. Barbara | Creative Culinary

      April 24, 2018 at 3:40 pm

      Wow Susan this sounds fantastic. I'm one who could steam a whole head of cauliflower and dab it with some salt and butter and sit and eat the whole thing, so THIS recipe makes for a nirvana moment. SO glad you are back...don't leave us again. 🙂

      Reply
      • The Wimpy Vegetarian

        April 25, 2018 at 8:21 pm

        Cauliflower is the best, isn't it?! And thank you very much for the welcome back. I'm thrilled to be back!!

        Reply
    8. Carol Borchardt

      April 25, 2018 at 12:09 pm

      Congratulations on the cookbook! I'm sure it will be amazing if it's full of recipes like this one! Cauliflower scampi is a genius idea! I'm always looking for new cauliflower recipes so this one is a must-try!

      Reply
      • The Wimpy Vegetarian

        April 25, 2018 at 8:22 pm

        Thanks Carol! I bought some mango today to make your recipe!!

        Reply
    9. Coleen @ The Redhead Baker

      April 25, 2018 at 4:47 pm

      What a creative twist on shrimp scampi! Congratulations on the cookbook! So excited for you!

      Reply
      • The Wimpy Vegetarian

        April 25, 2018 at 8:23 pm

        Thanks so much Coleen - I'm very excited!

        Reply
    10. Beth (OMG! Yummy)

      April 27, 2018 at 3:59 pm

      I am cooking for a couple days. This seriously might be my dinner. I adore this recipe and have two heads of cauliflower to use up. Great job Susan. So creative.

      Reply
      • The Wimpy Vegetarian

        April 27, 2018 at 7:40 pm

        You won't regret it, Beth! And I made it earlier this week with linguini and scallops. OMG yummy, my friend. 🙂

        Reply
    11. Henna Jackson

      May 11, 2018 at 2:59 pm

      this is one of the tastiest recipes I've found so far. I tried it last night and it was great. I'm bookmarking your blog right now for more great recipes

      Reply

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    Susan at The Wimpy Vegetarian

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    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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