Sometimes I feel like I have cooked the same pasta recipes over and over again and it’s high time to incorporate a new one in my repertoire! These surprising vegan cauliflower and capers pasta are a great winter comfort food recipe – and it’s great for our planet to consume seasonal veggies. I know you can find cauliflowers all year round but why not take advantage of them when they’re supposed to be in season (in winter) and keep the eggplants, tomatoes and strawberries for summer!?
For this recipe to be a success, it’s important to achieve two different types of textures: the cauliflower florets should be cooked but still crispy and the pasta “al dente” (follow carefully the packaging instructions and avoid over cooking them!). For the 100% vegan out there, just skip the parmesan cheese at the end of the recipe (or replace it by one of your favorite vegan cheese). Beside the taste, I love how this dish looks like and it is a perfect choice for an easy yet sophisticated dinner. Put your apron on and let’s get started!
Serving: 4 people
Total time: 30 minutes
– 1 cauliflower
– 400 – 500g pasta “creste di gallo”
– 200ml black olives
– 2 onions
– olive oil
– 100ml capers
– 700ml strained tomatoes
– vegan parmesan cheese
– salt & pepper
Wash the cauliflower and cut it into florets.
Peel and chop the onions as finely as possible.
Bring water to a boil in a large saucepan. Add salt.
Pour 2 tablespoons of olive oil in a pan. Add the onion and brown them for 5 minutes over medium heat. You can now add the cauliflower florets, the strained tomatoes, the black olives and the capers. Season with salt and pepper to your liking. Stir to combine and let cook over medium heat for 7 to 10 minutes. Check the consistency of the cauliflowers before removing from heat. They should be cooked but still deliciously cripsy!
Cook the pasta (crest di gallo or similar variety) in the boiling water.
Drain the pasta and mix them with the cauliflower mixture.
Adjust the seasoning if need be and sprinkle with vegan Parmesan (cheese.