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A twist on shrimp scampi using cauliflower, with ideas on how to turn it into a main meal, and how to make vegan.
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3.47 from 13 votes

Cauliflower Scampi

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


  • 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
  • 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


  • 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.


Calories: 178kcal