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Penne and Roasted Cauliflower with Piccata Sauce
and green salad

Active: 45 min Total: 45 min
Lemon juice and capers are the key flavors in a classic piccata sauce, and they make a tart and flavorful topping for pasta in this quick meal.
Smarts: Roasting cauliflower before adding it to the pasta builds a lot of flavor. Feel free to let it cook longer than listed if you'd like even more golden edges and roasted flavor.
Cuisines

Ingredients

Metric
Servings:
4
Penne and Roasted Cauliflower with Piccata Sauce:
  • Cauliflower - 16 oz, florets
  • Shallots - 2 cloves, diced
  • Pasta, penne - 8 oz
  • Parsley - 1 Tbsp, chopped
  • Red pepper flakes - 1/4 tsp
  • Oil, cooking - 1 Tbsp + 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Flour - 3 Tbsp
  • Stock, any type - 1 cup
  • Wine, white - 1/2 cup (sub stock)
  • Lemon juice - 2 1/2 Tbsp
  • Capers - 2 Tbsp, drained
  • Butter - 2 Tbsp
Green Salad:
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 2 Tbsp
  • Avocados - 1, cubed
  • Tomatoes, cherry - 1 cup, halved
  • Mixed greens - 5 oz

Nutrition Facts

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Prep

  1. Cauliflower / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pasta - (If prepping before cooking, get oven heating / cauliflower roasting while boiling pasta.) Boil pasta according to package directions. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  4. Parsley - Chop parsley. (Can be done up to 3 days ahead)
  5. Avocados / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.
  2. Toss cauliflower with red pepper flakes, first portion of cooking oil, and some salt and pepper. Spread out onto a sheet pan and roast until tender and brown in spots, ~20 minutes, shaking the pan halfway through cooking.
  3. When cauliflower is nearly done roasting, heat a large skillet or saute pan over medium heat. Add second portion of cooking oil and then shallots and oregano. Saute until tender, ~2 minutes.
  4. Add flour and stir until no dry spots of flour remain.
  5. Slowly pour stock and wine into the pan while whisking. Add lemon juice and capers and bring sauce to a simmer. Simmer until sauce thickens, 4 to 6 minutes.
  6. Remove pan from heat and stir butter and parsley into sauce. Add pasta and cauliflower and toss everything to combine. Taste and season with some salt and pepper.
  7. Toss mixed greens, avocado, and tomatoes together. Add vinaigrette until dressed to your liking.
  8. Serve pasta with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (85)
Gluten-free (7)
Paleo (16)
Vegetarian (9)

76 reviews

Quick and easy weeknight meal!

By: Beth
Posted: May 03, 2022
Diet: Original
0 Helpful

perfect

By: Chris
Posted: May 02, 2020
Diet: Vegetarian
0 Helpful

Incredible! Great flavor. Family loved it.

By: Ann
Posted: Apr 16, 2020
Diet: Original
0 Helpful

One of our top 10 or even 5

By: Kristine
Posted: Feb 22, 2020
Diet: Original
0 Helpful

I thought the shallot was a little overpowering in the sauce, might leave it out next time. Make sure if you’re using the Skinny green beans you reduce the temp and/or cooking time.

By: Joanna
Posted: Feb 01, 2020
Diet: Original
0 Helpful

I burnt the coating a tiny bit, but it was still delicious! Could have used a little bit more sauce, but I squeezed on some extra lemon juice and that helped. Favorited!

By: Danielle
Posted: Apr 02, 2019
Diet: Original
0 Helpful