• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wimpy Vegetarian
  • Home
  • About Susan
    • About Susan
    • Privacy Policy and Terms of Use
  • Recipe Index
  • Essential Pantry
    • Reduced Balsamic Vinegar
  • Contact Me
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » MAINS

    Cauliflower Scampi in a Lemon Shallot White Wine Sauce

    Modified: Apr 11, 2025 by Susan Pridmore · This post may contain affiliate links · 21 Comments

    This veggie scampi features steamed cauliflower tossed in a sauce made with a few ingredients you likely have on hand. Serve with pasta or without, depending on your own preferences.

    This is a fabulous weeknight dinner that's ready in about 30 minutes.

    Jump to Recipe
    A serving platter heaped with cauliflower scampi with pasta.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • 🔪 How to Prep the Cauliflower
    • 🎯 Why This Recipe Works
    • ⏰ Tips to Simplify and Save Time
    • 💡Ideas for Possible Variations
    • 🥬 Keep it Vegan
    • 🫙 Can I make this veggi scampi ahead?
    • Cauliflower Scampi in a Lemon Shallot White Wine Sauce

    This shrimp scampi without the shrimp uses cauliflower instead. It's tossed in a vegan white wine sauce with shallots and garlic that even my meat-loving husband loves. Cauliflower is a great substitute for meats such as cauliflower steaks and in tetrazzini instead of chicken.

    ❤️ Why you'll love this recipe

    • Lemony bright flavors. The lemon with shallot, olive oil, garlic, and white wine makes a bright sauce
    • Simple ingredients. You don't need any fancy ingredients to make this veggie scampi.
    • Quick. Make it in 30 minutes or less.
    • Family friendly. Pasta is always a winner with families.
    • Flexible. Serve it without pasta as a side dish or with pasta as a main dish.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.

    For all of the ingredients, measurements, and directions for this veggie scampi, go to the Recipe Card at the bottom of this post.

    • Uncooked pasta - I used a fusilli, and linguini works well, too.
    • Cauliflower florets
    • Lemon juice - jarred or fresh.
    • Shallots
    • Garlic
    • White wine - A light dry white wine, such as Pinot Grigio, is best.
    • Dried red pepper flakes
    • Italian parsley - also called flat parsley.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Chef's knife
    • Large pot - for the pasta
    • Large pot - for steaming the cauliflower
    • Large skillet
    A pot of cooked pasta tossed with cauliflower and scampi sauce.

    📝 Instructions Overview

    Detailed instructions for making this cauliflower scampi dish are in the recipe card below, but here's an overview!

    Step 1

    Pasta. Bring a pot of salted water to a boil and cook the pasta.

    Step 2

    Cauliflower. Cut the cauliflower into bite-size florets and steam them until tender.

    Step 3

    Scampi sauce. Heat the olive oil and lemon juice, and add the shallots and garlic. Simmer until the shallots soften, and add the white wine. Simmer until the sauce is reduced by half.

    Step 4

    Combine. Drain both the pasta and place it back in the pot. Add the steamed cauliflower and scampi sauce. Toss add the parsley, red pepper flakes, and Parmesan cheese.

    Step 5

    Serve. Serve warm.

    🔪 How to Prep the Cauliflower

    Breaking down a whole cauliflower is easy and quick. You only need the florets to make this veggie scampi. Save the central stalk and the longer stalks of the florets to make cauliflower soup or homemade vegetable broth.

    1. Slice off the leaves at the bottom of the cauliflower and the end of the stalk that they attach to. Discard.
    2. Slice the head of the cauliflower in half to expose the core stem. Cut out the bottom two inches of the central stem and save it for making broth or soup.
    3. The florets are now exposed from their bottoms, making it easy to slice them from the core of the cauliflower. Slice larger ones into bite-size pieces.
    4. When dividing florets, always cut from under their crowns. Start the cut at their stems or where they branch out from the stems. You'll have much less cauliflower crumbling this way.

    🎯 Why This Recipe Works

    • Cauliflower is a mild-flavored vegetable and takes on the flavors of sauces perfectly.
    • The sauce for this veggie scampi is a perfect light sauce for any time of year and meshes beautifully with the cauliflower and pasta. The pasta has just enough texture to hold the sauce too!
    Cauliflower scampi on a plate with shallots and a scampi sauce topped with parsley.

    ⏰ Tips to Simplify and Save Time

    • Purchase cauliflower already cut into florets. You may need to cut them down further to bite-size.
    • Cook the pasta up to 3 days ahead and store in the refrigerator in an airtight container.
    • Steam the cauliflower in the microwave oven. Arrange it in a microwave-proof baking dish with ¼ cup of water. Cover with plastic wrap and microwave for a few minutes until tender.

    💡Ideas for Possible Variations

    • Add gremolata breadcrumbs as a final topping.
    • Roast the cauliflower instead of steaming it.
    • Add spinach, fire-roasted tomatoes, or cherry tomatoes.
    • Add fresh herbs such as thyme or basil.
    • If you want to serve this dish during Passover, eliminate the pasta. And if you're looking for more Passover friendly dishes, check out this Passover Potato Kugel.

    🥬 Keep it Vegan

    Be sure to use a plant-based Parmesan-style cheese.

    🫙 Can I make this veggi scampi ahead?

    Yes. Make the entire dish ahead, and store it in an airtight container in the refrigerator for up to three days.

    A serving plate piled with finished veggie scampi made with cauliflower.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    A serving platter heaped with cauliflower scampi with pasta.
    4.20 from 25 votes

    Cauliflower Scampi in a Lemon Shallot White Wine Sauce

    A vegetarian twist on the classic shrimp scampi pasta dish by turning it into a veggie scampi that's ready in about 30 minutes.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Main Entree
    Cuisine: Mediterranean
    Keyword: cauliflower scampi, veggie scampi
    Servings: 2
    Calories: 708.3kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Ingredients

    • 2 cups uncooked fusilli or 4 ounces uncooked linguini
    • 6 cups cauliflower florets, in bite-sized pieces 1 small head of cauliflower
    • 4 tablespoons olive oil
    • 2 tablespoon lemon juice, plus more to finish dish
    • ½ cup finely diced shallots
    • 1 tablespoon garlic paste, or minced garlic
    • 2 teaspoon kosher salt
    • ½ 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 vegan Parmesan style cheese (optional)

    Instructions

    • Cook the pasta according to the package directions.
    • 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, about 10 minutes.
    • In a large skillet, warm the olive oil over medium heat. Add the lemon juice, shallots, garlic, salt, and pepper, and sauté until the shallots are soft, about 3 - 4 minutes. Add the wine, and simmer until reduced by half, about 7 minutes.
    • When the cauliflower is done, lift the basket containing the florets and empty them into the skillet. Add the red pepper flakes, half of the parsley, and half of the Parmesan (if using). Sauté for another 2 - 3 minutes.
    • Scoop out ½ cup of pasta water, drain the pasta in a colander, and return the pasta to the pot over medium-low heat. Empty the skillet's contents into the pot with the pasta and toss with a wooden spoon.
    • Transfer the cauliflower scampi and pasta to a serving plate and top with the remaining parsley and Parmesan cheese (if using).
      Serve warm.

    Nutrition

    Calories: 708.3kcal | Carbohydrates: 77.1g | Protein: 19.6g | Fat: 33.5g | Saturated Fat: 6.4g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 21.5g | Cholesterol: 10.9mg | Sodium: 2656.3mg | Potassium: 1390.9mg | Fiber: 10.4g | Sugar: 13.1g | Vitamin A: 783.7IU | Vitamin C: 167.4mg | Calcium: 245.6mg | Iron: 3.8mg
    « Vegetarian Meal Plan: February - Week 1
    Vegetarian Meal Plan: February - Week 3 »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Liz

      April 24, 2018 at 4:17 am

      5 stars
      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

      5 stars
      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. Laura@motherwouldknow

      April 24, 2018 at 12:31 pm

      5 stars
      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

      5 stars
      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

      5 stars
      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

      5 stars
      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

      5 stars
      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

      5 stars
      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

      5 stars
      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

      5 stars
      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

      5 stars
      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
    4.20 from 25 votes (14 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

    More about me →

    READER FAVORITES

    • Summer peach cake topped with fresh peaches and blueberries on a marble counter.
      Lazy Summer Peach Cake Recipe with Blueberries
    • A bowl of fresh strawberry salsa with a crostini spread with cheese and topped with salsa.
      Easy Strawberry Salsa Recipe with Chocolate Nibs
    • A bowl of cooked, fluffy brown rice topped with a little fresh thyme.
      How to Cook Fluffy Rice with Tips (White AND Brown Rice)
    • Four dishes from a vegetarian St. Patrick's Day roundup of recipes with text overlay.
      Irish Vegetarian Recipes (St. Patricks Day)

    15 Tips for Going Vegetarian (Updated!)

    A colander filled with freshly washed apples with text overlay.

    Purchase My Cookbook!!

    Footer

    ↑ back to top

    About

    • About
    • Purchase my cookbook
    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe Index

    Copyright © 2025 The Wimpy Vegetarian

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.