Recipe type: main

Prep time: 30 min

Total time: 30 min

Serves: 4

Cauliflower is high in fiber, which is important because it feeds the healthy bacteria in your gut to help reduce inflammation.

Recipe adapted from



6 tbsp extra virgin olive oil, divided

¼ cup drained capers, patted dry

1 head cauliflower, cut into small florets

2 garlic cloves, finely minced

1 tsp kosher salt

½ tsp black pepper

1 can chickpeas, drained, rinsed and patted dry

2tbsp olive oil

8 ounces gemelli or other medium sized pasta

3 tbsp fresh lemon juice

6 cups your favorite leafy greens


Heat 4 tbsp olive oil in a large deep sided skillet over medium high. Add capers and cook, stirring until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to paper towel lined plate, set aside.

Reserve oil in skillet and add cauliflower florets, stirring frequently until beginning to brown, about 3 minutes. Reduce heat to low, add minced garlic, salt and black pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 tbsp olive oil and continue to cook until cauliflower and chickpeas are lightly browned, about 5 minutes.

Meanwhile, cook pasta according to package directions. Drain reserving 1 cup pasta cooking liquid.

Remove skillet from heat. Add lemon juice, ½ cup pasta cooking liquid and leafy greens. Mix well. Add pasta, tossing and adding more cooking liquid as needed. Divide among serving bowls and top with reserved crispy capers. Enjoy!

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