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Lemon Cauliflower Pasta

Author Cindy Gordon (Vegetarian Mamma)


  • 8 oz of gluten-free pasta
  • 2 ½ cup of fresh spinach
  • 5-6 cups of cauliflower florets
  • 2 T butter
  • 2 T dijon mustard
  • 1 cup of gluten-free panko crumbs
  • 1 cup grated parmesan
  • ½ cup heavy cream
  • 1 T grated lemon peel


  • Cook gluten-free pasta per directions on the box. In the last minute add spinach. Drain and set aside.
  • Boil cauliflower florets in a pot for 6 minutes or until soft, then drain but reserve ½ cup of cauliflower water.
  • Melt butter in a skillet over low heat. Stir in mustard then bread crumbs. Stir as they toast to a golden color (about 5 minutes). Set aside.
  • Add the parmesan, cream and lemon peel to the pasta pot. Stir contents over low heat until pasta is covered.
  • Transfer pasta mixture to a serving dish and top with bread crumbs. Of course, you are welcome to add more parmesan.
  • ENJOY!