Cauliflower in Puttanesca Sauce
If you have roughly 30 minutes to spend in the kitchen, Cauliflower in Puttanesca Sauce might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe makes 4 servings with 152 calories, 8g of protein, and 5g of fat each. For $1.96 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It works well as a sauce. Head to the store and pick up canned tomatoes, salt and pepper, olive oil, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. This recipe from Cookin Canuck has 2803 fans. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is awesome. If you like this recipe, take a look at these similar recipes: Cauliflower in Puttanesca Sauce, Cauliflower Puttanesca, and Cauliflower Penne Puttanesca.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 (28 oz.) can petite diced tomatoes
2 tbsp capers
1 ¾ lb. cauliflower, cut into florets (about 4 cups)
¼ cup minced flat-leaf parsley
3 garlic cloves, minced
¼ cup pitted & quartered kalamata olives
2 tsp olive oil
½ tsp dried oregano
½ tsp crushed red pepper flakes
Salt and pepper, to taste
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. Heat the olive oil in a large nonstick skillet set over medium heat.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
