Lemony Pasta With Cauliflower, Chickpeas, and Arugula

This is spectacular. I love arugula. I do add a pinch of red pepper flakes with the cauliflower and am generous with white pepper but it's a flavor party with the capers and the cauliflower and the lemon.

• jenivere

• San Diego, CA

• 3/29/2023

这并不工作。鹰嘴豆罐头可以艰难的一个d they were. Would not recommend this at all unless cauliflower is oven roasted - which is good for a half hour of cooking time - not great on a weeknight. I sauteed in pan with olive oil and veggie broth and it never developed any real flavor. Needs double or triple the amount of garlic and lemon juice. I will not make again.

• Glory

• NJ

• 10/29/2022

This was delicious. Made almost exactly per recipe - one more clove of garlic, one more T lemon juice and a pinch of crushed red pepper. Great combo of flavors with lots of contrast. Definitely going into the Meatless Monday/Weggie Wednesday rotation!

• Roy

• Maine

• 4/29/2022

Not well balanced, it was like eating a bunch of different ingredients that didn't belong together. Perhaps the pasta and veggies with something else would be ok, but all together it was kind of a train wreck I had high hopes, but I will not make this again.

• ED

• Los Angeles, CA

• 1/19/2022

About kosher salt. It does not have to be checked to be sure it is kosher. "Kosher" is the size of the grind. It means big salt crystals. If you used regular salt, you used more salt than it called for. There are two brands of kosher salt: Diamond and Morton's, I think. One is bigger crystals than the other; look up how to convert between them.

• Janet K

• Brookline, MA

• 1/18/2022

Family favorite. This is such a nice light meal, and very flavorful. Even my little boys love it (except the capers, but they'll live!).

• Anonymous

• Westfield, NJ

• 10/12/2021

Simple, light, and yummy vegetarian meal.

• shrushanti

• Eagan, MN

• 5/17/2021

Loved this, simple and had several layers of flavor. The capers were the cherry on top to add a little briny finish to this meal. I guess you could sub in olives if you are not a fan of capers, but I think you might be a caper convert after trying this dish. Visually pretty too.

• geralyn64141

• Westford, MA

• 4/21/2021

This is a keeper! Very satisfying yet lighter meal that is super yummy. After reading the reviews I made a few modifications: toss the cauliflower with a drizzle of EVOO and roast at 400 for about 30 minutes. While that is roasting, sauté the garbanzo beans with garlic (doubled) and about 1/4 teaspoon red pepper flakes. When the cauliflower starts to char, toss it in the pan with the garbanzo beans to coat. I also doubled the amount of lemon juice used at the end. Served with parmesan cheese but it's not really necessary. Definitely a keeper!

• thanover

• Bridgman, MI

• 4/13/2021

This was mighty tasty even if my chickpeas were a tad under (I used dried instead of canned)

• jyeag9

• 3/15/2021

Very good thank you. I used regular salt instead of KOSHER Salt and their is no difference. The only difference is that the salt might be cheaper since I do not have to pay someone to make the salt KOSHER

• Louise st-cyr

• Quebec Canada

• 3/3/2021

This had great textures and the sauce was light and lovely. I love arugula. I was left wondering though if there might be a benefit to toasting the chick peas?

• malybuddha

• 1/7/2021

A bit weak on the lemon flavor...next time I plan to add lemon zest just prior to serving

• CookingTherapy

• Seattle, WA

• 9/12/2020

Very good and checks the box for a veggie and grain. I substituted olives as I didn't have capers.

• geralyn64141

• Boston, MA

• 8/23/2020

This was absolutely amazing! I mixed up the ratios a tad to match what I had on hand, but each bite was a burst of flavor. Lemon! crispy salty capers! bitter arugula! Buttery pasta! Amazing! the whole family loved it!

• carolynduran

• Portland, OR

• 8/13/2020