Cauliflower & Caper Pasta

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cauliflower caper pasta
  • 4Servings


  • 6 tablespoons olive oil
  • 1/2 cup drained capers, patted dry
  • 1 head cauliflower, cut into bite-size florets
  • 12 ounces spaghetti, cooked (reserve 1/2 cup pasta water)
  • 3/4 cup white wine
  • 1/4 cup grated Parmesan
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh thyme leaves


In skillet, heat oil over high. Add capers; cook, stirring, until crispy, 6 minutes. Using slotted spoon, transfer to plate. In same skillet, cook cauliflower over high, stirring, until browned, 8 minutes. Stir in next 4 ingredients; season. Sprinkle with capers and thyme.