Bright, zesty, and full of flavour, this Pasta Piccata with Cauliflower and Chickpeas is a fresh take on the classic Italian dish. Think buttery lemon sauce, briny capers, and roasted cauliflower, all tossed with tender fettuccine and chickpeas for a plant-powered twist. It’s a simple, satisfying meal that comes together in just about 35 minutes — perfect for busy weeknights!
This easy cauliflower and chickpea pasta is made with a handful of pantry staples and fresh ingredients:
- Fettuccine: Or swap with linguine or spaghetti.
- Cauliflower: Roasted until golden for extra flavour.
- Chickpeas: Adds protein and heartiness.
- Garlic & red pepper flakes: For depth and a hint of heat.
- White wine & capers: Classic piccata flavours with a bright, briny punch.
- Butter & lemon juice: The secret to a silky, citrusy sauce.
- Parmesan & parsley: For that perfect finishing touch.
Tip: If you want to keep this dish vegan, use dairy-free butter and swap Parmesan for nutritional yeast or vegan cheese!
How to Make Pasta Piccata with Cauliflower and Chickpeas
This easy pasta recipe comes together in just three simple steps:
- Roast the cauliflower and chickpeas – Toss with olive oil and salt, then roast until crispy and caramelized.
- Cook the pasta and make the sauce – Sauté garlic and red pepper flakes, then deglaze with white wine and capers. Stir in butter and lemon juice for a velvety finish.
- Toss it all together – Add the roasted veggies, pasta, and a bit of pasta water to bring it all together. Finish with Parmesan and fresh parsley.
Get the exact ingredient quantities in the printable recipe card below!
Why You’ll Love This Pasta Piccata
- Quick & Easy – A simple, fuss-free recipe that comes together in 35 minutes.
- Bold, Bright Flavours – The perfect mix of tangy lemon, buttery richness, and briny capers.
- Satisfyingly Hearty & Vegetarian – Chickpeas add a boost of plant-based protein for a filling meal.
- Customisable to Your Taste – Use your favourite pasta shape, add greens like spinach or arugula, or skip the chickpeas and add more cauliflower.
- Made with Pantry Staples – Uses simple, everyday ingredients you likely already have on hand.
This dish is proof that simple ingredients can create something truly special—fresh, flavourful, and effortlessly satisfying.
f you enjoyed this Pasta Piccata with Cauliflower and Chickpeas, here are three more delicious recipes to try:
- Sicilian Pasta with Sardines – A bold and savoury pasta dish with Mediterranean flavors, featuring sardines, fennel, and pine nuts.
- Roasted Cauliflower Pasta Salad – A fresh and hearty pasta salad with roasted cauliflower, lemon, and capers—perfect for meal prep or picnics.
- Classic Chicken Piccata – If you love the lemony, briny flavours of piccata, try the traditional version with tender pan-fried chicken in a buttery caper sauce.
These recipes are full of bright flavours and simple ingredients, making them perfect for weeknight dinners or special occasions!
Pasta Piccata with Cauliflower and Chickpeas
A bright and flavourful Pasta Piccata with Cauliflower and Chickpeas featuring a zesty lemon-butter sauce, capers, roasted cauliflower and chickpeas. An easy, vegetarian take on classic piccata—ready in 45 minutes!
Ingredients
- 250 g fettuccine
- 4 tablespoons olive oil, divided
- 1 small head cauliflower, cut into florets
- 1 x 400 g can chickpeas, rinsed and drained
- 6 large garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine (125 ml)
- 3 tablespoons capers, drained
- 50 g unsalted butter, cold and cubed
- 1/4 cup freshly squeezed lemon juice, plus lemon wedges for serving (60 ml / 4 tablespoons)
- 50 g Parmesan cheese, grated (about 1/2 cup)
- 1/2 cup fresh flat-leaf parsley, chopped
Method
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Roast the Chickpeas & Cauliflower: Preheat the oven to 425°F / 220°C (200°C fan-assisted). Spread the cauliflower florets and chickpeas on a baking sheet, drizzle with 2 tablespoons olive oil, toss to evenly coat, and season with salt. Roast for 30 minutes, flipping halfway through.
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Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions until al dente . Before draining, reserve 1/2 cup (125 ml) of pasta cooking water.
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Prepare the Sauce: Heat a large skillet over medium heat. Add the remaining 2 tablespoons olive oil, then sauté the garlic and crushed red pepper until fragrant (1 minute).
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Combine & Finish the Dish: Pour in the white wine and capers, bring to a simmer, and reduce by half. Add the roasted cauliflower and chickpeas, followed by the pasta, 1/4 cup reserved pasta water, butter, and lemon juice. Cook, stirring occasionally, until sauce clings to pasta, adding more pasta water if needed (2-3 minutes).
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Serve & Enjoy: Remove from heat, stir in parmesan and parsley, and serve with lemon extra wedges. Enjoy!
Notes
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.
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