Vegan Herb-Roasted Cauliflower Scampi

I have a slight new love addiction with cauliflower! I’ve always liked cauliflower just I was never so in love with it the way I am now. I just always pick up a head of cauliflower now every time I’m grocery shopping. I never liked buying it before because hated chopping it and storing it, pretty much didn’t like using it at all unless it was frozen.

Well, that’s all long changed. Recently, I enjoy incorporating cauliflower in most of my dishes. This beautiful white floral vegetable is extremely versatile and can be made to taste so many delicious ways. Nothing better than herb-roasted cauliflower tossed in warm, linguine noodles with a sweet lemon garlic sauce.

To begin, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.

Next, chop your head of cauliflower in bite size florets.

In a mixing bowl, add your chopped cauliflower florets, olive oil, garlic and onion powder, dried oregano and dried thyme.

Transfer the seasoned cauliflower florets to your prepared baking sheet and Bake for 20 minutes. Remove from the oven flip and toss the seasoned cauliflower and bake an additional 10 minutes.

In the meantime, add a large pot of boiling water to the stove. Toss in your pasta and cook accordingly to the package instructions. Drain, rinse and set aside until ready to assemble your dish.

Next, add a tablespoon olive oil to a pot on medium-high heat. Once the pot is hot add in the minced shallot and let it cook for 4 minutes. Then add in the minced garlic and cook an additional 2 minutes. Followed by the white grape juice. Let it cook about 6 minutes on medium until the liquid reduces a little. Add in the juice of a lemon and your vegetable stock.

Combine all ingredients together, stir and let it simmer about 8 minutes.

FYI: This makes tons of sauce! Don’t pour this entire pot of sauce over your noodles of choice. Save, transfer and refrigerate the remaining portion for another recipe. 

Remove the baking sheet with the roasted cauliflower florets.

Transfer the roasted cauliflower to the top of your linguine.

Then, pour some of the Lemon Garlic Sweet Sauce on top and add in Fresh Parsley. Serve immediately!

Print Recipe

Vegan Herb- Roasted Cauliflower Scampi

A healthier and lighter alternative using roasted cauliflower tossed over linguine noodles in a pungent Garlic and tangy Lemon but still sweet sauce!

Course

Main Dish

Prep Time

5 minutes

Cook Time

30 minutes

Servings

Ingredients

Roasted Cauliflower

• 1 head Cauliflower chopped
• 2 tablespoons Extra Virgin Olive Oil
• ½ Lemon freshly juiced
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• ½ lb Linguine

Garlic & Lemon Sweet Sauce

• 1 tablespoon Extra Virgin Olive Oil
• 1 Shallot minced
• 5 Cloves Garlic minced
• 1 cup White Grape Juice
• 2 Lemon freshly juiced
• 2 cups Vegetable Stock
• 1 handful Fresh Parsley chopped

Course Main Dish Prep Time 5 minutes Cook Time 30 minutes Servings Ingredients Roasted Cauliflower 1 head Cauliflower chopped 2 tablespoons Extra Virgin Olive Oil ½ Lemon freshly juiced 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Dried Thyme 1 teaspoon Dried Oregano ½ lb Linguine Garlic & Lemon Sweet Sauce 1 tablespoon Extra Virgin Olive Oil 1 Shallot minced 5 Cloves Garlic minced 1 cup White Grape Juice 2 Lemon freshly juiced 2 cups Vegetable Stock 1 handful Fresh Parsley chopped

Instructions

1. To begin, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.
2. Next, chop your head of cauliflower in bite size florets.
3. In a mixing bowl, add your chopped cauliflower florets, olive oil, garlic and onion powder, dried oregano and dried thyme.
4. Transfer the seasoned cauliflower florets to your prepared baking sheet and Bake for 20 minutes. Remove from the oven flip and toss the seasoned cauliflower and bake an additional 10 minutes.
5. In the meantime, add a large pot of boiling water to the stove. Toss in your pasta and cook accordingly to the package instructions. Drain, rinse and set aside until ready to assemble your dish.
6. Next, add a tablespoon olive oil to a pot on medium-high heat. Once the pot is hot add in the minced shallot and let it cook for 4 minutes. Then add in the minced garlic and cook an additional 2 minutes. Followed by the white grape juice. Let it cook about 6 minutes on medium until the liquid reduces a little. Add in the juice of a lemon and your vegetable stock.
7. Combine all ingredients together, stir and let it simmer about 8 minutes.
8. FYI: This makes tons of sauce! Don’t pour this entire pot of sauce over your noodles of choice. Save, transfer and refrigerate the remaining portion for another recipe.
9. Remove the baking sheet with the roasted vegetables cauliflower florets.
10. Transfer the roasted cauliflower to the top of your linguine.
11. Then, pour some of the Lemon Garlic Sweet Sauce on top and add in Fresh Parsley. Serve immediately!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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