Cauliflower Puttanesca

Name: Cauliflower Puttanesca
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: 3–4 tablespoons capers, drained, but not rinsed; 12–18 oil-cured black olives, pitted, coarsely chopped; Extra virgin olive oil; 2–3 cloves fresh garlic, crushed; Sea salt; Generous pinch crushed red pepper flakes; ½ red onion, diced; 2 cups small cauliflower florets; 32-ounce can diced tomatoes

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Putting together two of my favorite things makes this dish pure heaven for me. Cauliflower had been my fave veggie for so long, I can’t remember and puttanesca style sauce? With tomatoes, olive oil, capers and olives, this nutrient-dense gravy showcases cauliflower in all its glory.

Ingredients

Extra virgin olive oil
2–3 cloves fresh garlic, crushed
Sea salt
Generous pinch crushe

Europe
Italy
Mediterranean
Vegan
Pasta
Gluten-free

Method

Place a small amount of oil and garlic in a skillet over medium heat. When the garlic begins to sizzle, add a pinch of salt, crushed red pepper flakes, and onion and sauté for 1–2 minutes. Add cauliflower, tomatoes, capers, and olives and stir well. Season lightly with salt and cook, stirring occasionally, for 15 minutes or until cauliflower is quite tender.

Serve with crusty whole-grai