Cauliflower Scampi in Lemon Albariño Sauce


  • 1 head cauliflower, chopped into bite size florets
  • ½ tsp Himalayan pink salt 2 tbsp olive oil divided
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • ½ cup Albariño
  • 1 lemon, juiced
  • 1 cup vegetable broth Fresh parsley, chopped
  • Red pepper flakes, to taste
  • ½ lb linguine (cooked according to package directions)


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 
  2. Combine 1 tbsp olive oil, 1 tbsp lemon juice and ½ tsp salt in medium size bowl. Toss cauliflower florets in the mixture. Spread onto the prepared baking sheet in one even layer and bake for 15 minutes. Shake the pan to toss the cauliflower around, let it settle back into an even layer, and bake another 10 minutes. 
  3. Meanwhile, cook the linguine until al dente. 
  4. While the pasta and cauliflower are cooking, heat 1 tbsp olive oil over medium heat in a large pan on the stove. Add garlic and sauté 1 minute. Add Albariño and simmer 3-4 minutes until the liquid reduces a bit. Add lemon juice and vegetable broth and simmer an additional 5 minutes. 
  5. When the cauliflower is done, toss it into the white wine sauce. Add the cooked pasta and toss to combine. Add the fresh chopped parsley and red pepper flakes. Taste and adjust seasonings. 
  6. Add a little more lemon juice or salt if desired. Serve immediately with crusty bread.

Leave a Reply

Your email address will not be published. Required fields are marked *