ONE-POT CAULIFLOWER PICCATA PASTA
SERVES 6 / ELEGANT
INGREDIENTS
1 onion, diced
1 head (roughly 4 cups) cauliflower, cut into bite- sized florets
2 tablespoons water or vegetable broth, plus more as needed
4 cloves garlic
8 ounces chickpea or whole- wheat rotini pasta
3 cups low- sodium vegetable broth, divided
1 tablespoon cornstarch
1/4 cup capers
1/4 cup chopped fresh parsley, plus more for garnish (optional)
Juice of 2 lemons
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Crushed red pepper (optional)
RECIPE
Heat a large skillet with a lid over medium-high heat until the skillet is very hot. Add the onions and cauliflower and sauté 4 minutes, or until the onions are soft and translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent sticking. Add the garlic and continue to cook for 5 minutes, stirring frequently and adding liquid as needed. The cauliflower may start to brown on the edges; that’s okay.
Add the pasta and 2-1/2 cups of the vegetable broth. Bring to a boil and reduce to a simmer; cook for 8 minutes, stirring occasionally, until the liquid has decreased by half and the pasta is al dente.
In a small bowl, combine the remaining 1/2 cup vegetable broth and the cornstarch; whisk to combine and create a slurry.
Add the capers, parsley, lemon juice, salt, and pepper to the pot; stir to combine. Add the slurry and stir to combine. Remove from the heat and let sit for 4 minutes to let the sauce thicken.
Serve hot, garnished with more parsley and crushed red pepper, if desired.
PER SERVING (1. CUPS): 88 CALORIES, 4 G PROTEIN, 17 G CARBOHYDRATE, 4 G SUGAR, 1 G TOTAL FAT, 2% CALORIES FROM FAT, 0 G SATURATED FAT, 4 G FIBER, 327 MG SODIUM
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Let cool for 10 minutes before cutting into 9 squares.