One-Pot Linguine Pasta with Cauliflower, Lemon, and Olives

One-Pot Linguine Pasta with Cauliflower, Lemon, and Olives served on a white plate


  • 1 pound Linguine
  • 1 1/2 teaspoon salt
  • 3 large garlic cloves, sliced
  • 3 tablespoons capers, drained
  • 1/2 cup canned olives, drained and halved
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 head of a large cauliflower (or 1 small cauliflower), sliced (1/4 inch)
  • juice from one lemon (to taste)
  • 1 tablespoon “Better-than-Bouillon (or vegetable bouillon of your choice)
  • 4 1/2 cups water
  • 1/4 cup olive oil
  • 1 tablespoon vegan margarine (optional)
  • fresh parsley, minced for garnish


  • In a large pot, add linguine, salt, garlic, capers, olives, crushed red pepper, cauliflower (see note), and “Better-than-Bouillon.” 
  • Fifteen minutes before serving, add water and oil. 
  • Bring to a boil and reduce to a simmer.  Stir to make sure pasta does not stick, be vigilant, especially in the beginning. Let simmer for 8-10 minutes.  Keep in mind that the pasta will continue to cook even when taken off the heat, so you want the pasta to be a little chewy. 
  • Add the lemon juice, margarine (optional), and fresh parsley; stir to combine. 
  • Serve immediately.  


  • Make sure to remove the stem and green leaves from the cauliflower before slicing. 
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