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Pasta with cauliflower, lemon, and capers

Pasta with cauliflower, lemon, and capers

Total Time
30 min
10 min
20 min
In this incredibly easy dish, pasta, veggies and sauce cook up all at the same time in the same pot! Just remember to stir often to help thicken the sauce and prevent pasta sticking to the base of the pot. Add a sprinkle of parmesan to serve for a big pop of flavour and nice balance to the fresh lemon and briny capers.


Olive oil

1 tbs


3 clove(s), crushed

Dried chilli flakes

¼ tsp

Wholemeal pasta, dry

250 g, penne variety


500 g, (1/2 medium cauliflower), cut into small florets

Fresh lemon rind

1 tsp, finely grated

Lemon juice

¼ cup(s), (60ml)

Capers, rinsed, drained

1 tbs

Grated parmesan cheese

¼ cup(s), (20g)

Fresh flat-leaf parsley

¼ cup(s), chopped


  1. Heat oil in a large, deep pot or saucepan over medium heat. Cook garlic and chilli for about 1 minute, stirring, until fragrant.
  2. Add pasta, cauliflower, lemon rind and juice and 3 cups (750ml) water. Season with salt and pepper and bring to the boil. Gently boil uncovered, stirring often, for 10-12 minutes, or until pasta and cauliflower are tender and liquid has reduced to form a thick sauce (if pasta starts to stick together before it’s tender, stir in an extra ½ cup (125ml) water).
  3. Remove pot from heat and stir in capers. Stand, covered for 2 minutes. Serve sprinkled with parmesan and parsley


TIP: Swap penne with 250g of any wholemeal pasta. Try wholemeal spaghetti or spirals.