Cauliflower in Puttanesca Sauce

·         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

1.       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.

2.       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.