One-Pot Cauliflower Piccata Pasta
If you’re looking for an elegant, simple, and flavorful dish that’s easy to make and requires minimal cleanup, this One-Pot Cauliflower Piccata Pasta is the perfect choice.

Combining tender cauliflower, bright lemon juice, and briny capers with pasta, this dish is sure to impress with its layers of taste and texture. The best part? Everything comes together in one pot, making this meal both hassle-free and delicious. Whether you’re hosting a dinner or need a quick, satisfying meal, this recipe has you covered.
Why You’ll Love One-Pot Cauliflower Piccata Pasta
- One-Pot Wonder: Less cleanup and maximum flavor all in a single pot.
- Light yet Satisfying: The combination of cauliflower and pasta keeps it light, but still filling.
- Zesty and Flavorful: Lemon juice, capers, and fresh parsley add brightness and tang that elevate the dish.
- Wholesome and Nutritious: Chickpea pasta provides extra protein, while cauliflower offers vitamins and fiber.
- Easy to Customize: You can easily adjust the ingredients based on what you have on hand or your preferences.

Ingredients to Make One-Pot Cauliflower Piccata Pasta
- Onion and Garlic: Provide a flavorful base for the dish.
- Cauliflower: Adds a hearty texture and absorbs the sauce’s flavors.
- Vegetable Broth: Used to cook the pasta and form the sauce.
- Chickpea or Whole Wheat Pasta: Rotini or your favorite pasta shape, chickpea adds extra protein.
- Cornstarch: Helps thicken the sauce to a smooth consistency.
- Capers: Bring a salty, briny burst that balances the richness.
- Fresh Parsley: Adds a pop of color and freshness to the dish.
- Lemon Juice: Provides brightness and the signature piccata tang.
- Salt and Black Pepper: Simple seasonings that enhance the flavor.
- Crushed Red Pepper (optional): Adds a spicy kick if you like heat.
Directions to Make One-Pot Cauliflower Piccata Pasta
- Saute the Vegetables:
Heat a large skillet with a lid over medium-high heat until hot. Add the diced onions and cauliflower florets, sautéing for 4 minutes until the onions are soft. Add water or vegetable broth as needed to prevent sticking. Add garlic and cook for an additional 5 minutes, stirring frequently. - Cook the Pasta:
Add the pasta and 2 ½ cups of vegetable broth to the skillet. Bring to a boil, then reduce to a simmer. Cook for about 8 minutes, stirring occasionally, until the pasta is al dente and the broth has reduced by half. - Make the Slurry:
In a small bowl, whisk the remaining ½ cup of vegetable broth with cornstarch to form a slurry. - Finish the Dish:
Add the capers, parsley, lemon juice, salt, and black pepper to the skillet. Stir in the slurry, and remove from heat. Let the dish sit for 4 minutes to allow the sauce to thicken. - Serve:
Serve hot, garnished with extra parsley and crushed red pepper if desired.

Commonly Asked Questions
Can I make this gluten-free?
Yes! You can use gluten-free pasta instead of whole wheat or chickpea pasta to make this recipe gluten-free.
What are capers, and why are they used?
Capers are small, pickled flower buds that add a salty, tangy flavor. They’re key to creating the signature piccata taste.
Can I use a different vegetable instead of cauliflower?
Absolutely! Broccoli or zucchini would work well in place of cauliflower, but you may need to adjust the cooking time slightly.
Can I store leftovers?
Yes, this dish stores well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of vegetable broth if needed.
What can I substitute for cornstarch?
You can use arrowroot powder or flour to thicken the sauce if cornstarch isn’t available.

One Pot Cauliflower Picatta Pasta
Ingredients
- 1 onion diced
- 4 cloves garlic
- 1 head roughly 4 cups cauliflower, cut into bite sized florets
- 3 cups low sodium vegetable broth divided
- 8 ounces chickpea or whole wheat rotini pasta
- 1 tablespoon cornstarch
- ¼ cup capers
- ¼ cup fresh chopped parsley
- Juice of 2 lemons
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Crushed red pepper optional
Instructions
- Heat a large skillet with a lid over medium-high heat until the skillet is very hot. Add the onions and cauliflower and saute 4 minutes 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, stir frequently and add liquid as needed. The cauliflower may start to brown on the edges, that’s ok.
- Add the pasta and 2 ½ cups of the vegetable broth. Bring to a boil and reduce to a simmer, cook for 8 minutes or until liquid has decreased by half and the pasta is al dente. Stir occasionally during the 8 minutes of cooking.
- In a small bowl combine the remaining ½ cup vegetable broth and 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.