Cauliflower Vegan Scampi
Garlicky, buttery, white wine steam cauliflower served with pasta or bread.
Servings: 2
Calories: 264kcal
Ingredients
- 2 Tablespoons Vegan butter, I used Earth Balance
- 2 Tablespoons Olive oil
- 8-10 Cloves of Garlic, finely chopped
- 1 Pound(16oz.) Cauliflower, cut into florets
- 1/2 Cup White wine,vegan (I used Pinot Grigio)
- 1/2 Cup Vegetable broth
- Salt and Pepper to taste
- Pinch of Red pepper flakes
- Juice of 1/2-1 lemon
- Fresh Parsley, chopped
- Pasta for serving if desired
Instructions
- In a medium sized pot, that has a lid, heat the vegan butter and olive oil on medium high.
- Once the butter has melted, add the garlic. Sauté, reducing heat as needed for 1-2 minutes. Or until the garlic starts to become fragrant.
- Then add the cauliflower to the pot and season with a pinch of salt and pepper.
- Sauté the cauliflower for about 2 minutes, to start to cook it.
- Next, add the white wine and broth, and pinch of red pepper. Stir to combine everything.
- Bring the liquid to a simmer, reduce heat to low and cover the pot to steam the cauliflower.
- Steam for about 8-10 minutes or until the cauliflower is tender.
- Squeeze some fresh lemon juice over the cauliflower and taste a small piece to see if it needs more salt or pepper.
- Serve immediately with the sauce left in the pot spooned over the top and some fresh parsley if desired.
- I like to serve on top of any long pasta that is lightly tossed in lemon juice, olive oil and vegan Parmesan. Then spoon more of the sauce over the pasta too!
Nutrition
Calories: 264kcal | Carbohydrates: 4g | Protein: 1g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 330mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg