Hello everyone,

I hope you had a wonderful weekend! It was rainy and cold here in San Diego, which meant that it was time for one of our favorite meals. We first tried this recipe a few months ago, and it has quickly become one of our favorites (we may even have it twice a week for dinner!).

Quick disclaimer: this is not my recipe. This recipe comes from the beautiful and incredible cookbook, Katie’s Healing Kitchen: Healthy Plant-Based Recipes for Every Kitchen. The author and chef, Katie Farina, graciously gave me permission to share her recipe. We both hope that you enjoy it!

Cauliflower Picatta with Veggie Noodles

Yield: 4 servings

Ingredients:

2 teaspoons arrowroot powder
2 medium heads of cauliflower
olive oil
About 1/2 a pound of gluten-free spaghetti
2 small zucchinis, spiralized, about 2 cups
3 large shallots, thinly sliced in small rings
1/2 cup fresh lemon juice
1/4 cup white wine
1/2 cup capers
2 tablespoon vegan butter (Earth Balance or Miyoko’s)
1/4 cup vegan parmesan, plus more for garnish
1 cup marinated jarred artichoke hearts, loosely chopped
chopped parsley for garnish

Advance prep:

Spiralize zucchini

Directions:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine arrowroot powder with two teaspoons of water and set aside.
Cut cauliflower heads in half. Cut away any leaves at the bottom, but keeping the core in tact. Cut a 1-inch steak out of each half. Using remaining cauliflower florets for another use. Rub with oil on each side and sprinkle generously with salt. Bake for 20 minutes on each side, or until golden brown on both sides.
Meanwhile cook pasta according to package directions. Toss with olive oil. Combine noodles with spiraled zucchini. Set aside.
In the last ten minutes of the cauliflower baking, make the sauce. Cover a large non-stick pan with olive oil and heat over medium heat. Once hot add shallots, saute until translucent. Then add lemon juice, white wine, and capers, bring to a gentle simmer.
Re-stir arrowroot mixture. Add arrowroot mixture to pan and vigorously whisk into sauce until sauce is slightly thickened-about 30 seconds. Remove from heat, then add butter and let it gently melt. Add parmesan and chopped artichoke hearts.
Toss the pasta with the sauce. Salt to taste. Place on a platter, top with cauliflower steaks, and finish with a sprinkle of parsley and parmesan if desired.

Enjoy….and please be sure to check out Katie’s cookbook. It is full of easy to make and delicious recipes. And don’t tell anyone, but she is able to sneak veggies into everything (without anyone even tasting them. Did someone say beet brownie waffles…..what??)