Cauliflower In Puttanesca Sauce Recipe
Recipe: Cauliflower Puttanesca
This Cauliflower Puttanesca is a hearty and flavorful dish that will satisfy your cravings for a Mediterranean-inspired meal. The tender cauliflower florets are coated in a rich tomato sauce, briny kalamata olives, and tangy capers, creating a harmonious blend of flavors. With a hint of garlic and a kick of red pepper flakes, this dish is both comforting and lively. Enjoy this Cauliflower Puttanesca as a vegetarian main course, or serve it as a side dish alongside your favorite protein.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- 1 (28 oz.) can petite diced tomatoes
- ¼ cup pitted & quartered kalamata olives
- 2 tbsp capers
- 1 ¾ lb. cauliflower, cut into florets (about 4 cups)
- ¼ cup minced flat-leaf parsley
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the garlic, oregano and red pepper flakes, and cook for 30 seconds to 1 minute. Avoid burning the garlic.
- Stir in the diced tomatoes, kalamata olives and capers. Bring to a boil, then simmer for about 5 minutes.
- Add the cauliflower, stirring to coat and cover. Cook until the cauliflower is tender, stirring occasionally, about 15 minutes.
- Stir in the parsley, season with salt and pepper if necessary and serve.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 4 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 116.2 kcal
- Carbohydrate Content: 14.5 g
- Protein Content: 4.1 g
- Fat Content: 4.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 672.7 mg
- Fiber Content: 4.6 g
- Sugar Content: 7.2 g
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