Lemon Oregano Zoodle Pasta with Cauliflower

Can someone please explain to me why I LOVE pickles and capers, but literally can’t stand olives? It confounds me and doesn’t make any sense.

Anyway, this recipe comes from the best cookbook I’ve ever purchased: Eat Happy by Anna Vocino. Every recipe I’ve made from this cookbook (like these so easy and delicious turkey burgers that it doesn’t seem right?) has been incredibly tasty, and I highly, highly, highly recommend buying yourself a copy for keeps. This light and delicious zoodle dish can be eaten as an entrée or a side dish (I paired it with those t.burgers, and it was perfect).

Lemon Oregano Zoodle Pasta with Cauliflower by Anna Vocino

As entrée: Serves 1-2

As side dish: Serves 3-4



2 TBSP avocado oil

1 tsp lemon zest

2 TBSP fresh oregano leaves

3 TBSP capers

12-oz bag of cauliflower florets

2 TBSP pine nuts

Juice of 1/2 lemon

1 pound zucchini, spiralized

Salt and pepper for seasoning

Fresh parmesan for garnish (optional)


In a large pan on medium high heat, toss lemon zest, thyme, oregano, and capers for 3-4 min. Add cauli florets, pine nuts, and lemon juice, tossing so the cauli is coated. Season with salt and pepper, then let cook for 3-4 min, stirring cauli every once in a while.

Add in zucchini, toss to cat, and season with salt and pepper again. Cover, cook for 8-10 minutes until zucchini is tender. Toss contents of pan one more time then garnish with cheese.