Photo of Pasta with cauliflower, lemon & capers by WW

Pasta with cauliflower, lemon & capers

Points® value
Total Time
30 min
15 min
15 min
No colander needed! Just stir frequently while the pasta cooks. This lets the starches unite all the ingredients, which creates a thick, rich pasta sauce.


Olive Oil

1 tablespoon(s)


3 clove(s), thinly sliced

Chilli flakes

¼ teaspoon(s), level

Wholewheat Pasta, dry

240 g, penne

Cauliflower, Raw

1 whole, cut into bite-size florets


1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Capers, in Brine

1½ tablespoon(s)

Vegetarian parmesan style hard cheese

25 g, grated

Parsley, fresh

1 tablespoon(s), flat-leaf, finely chopped


  1. In a large pan, heat the oil over a medium heat, add the garlic and chilli and cook for 1 minute, stirring until fragrant.
  2. Add the pasta, cauliflower, lemon zest and juice, season, then add 700ml water to the pan. Increase the heat to high and bring to a boil. Cook, uncovered for 10-12 minutes, stirring frequently, until the pasta is al dente, the cauliflower is completely soft and beginning to break down and the liquid has reduced to a thick, saucy consistency.
  3. Remove the pan from the heat and stir in the capers, cover and let sit for 2 minutes. Sprinkle with the cheese and parsley, then serve.