Cauliflower Aglio Olio with Capers and Lemon
Cauliflower Aglio Olio with Capers and Lemon
Savor this quick and easy vegetarian spaghetti recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • ½ a Cauliflower
  • 150 grams Spaghetti
  • ¼ cup Extra virgin Olive oil (approximate)
  • 2 Red Chillies
  • 2 cloves Garlic
  • 2 tablespoons Capers
  • 1 Lemon
  • 2-3 tablespoon fresh Italian parsley
  1. Bring pot of water to boil, add generous pinch of salt
  2. Slice cauliflower florets into thin slices (like flat tree shapes)
  3. Finally chop garlic, capers and herbs
  4. Add olive oil to a hot pan, add capers, and fry for 5 minutes
  5. Add Chilli and cauliflower, and sauté on medium high until cauliflower is golden brown
  6. Add garlic and sauté for 1 min
  7. Cook pasta until al dente (about 10 min)
  8. Reserve ½ cup of pasta water
  9. Drain pasta and add immediately to sauté pan with cauliflower
  10. Toss, add lemon zest and parsley and some reserved water if dry
  11. Serve with parmesan cheese if desired and extra olive oil on top

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