Cauliflower in Puttanesca Sauce


Recipe from:

Makes 5 servings

Per serving

3 vegetables

3 condiments

1  fat serving

·         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.

4.       Stir in the parsley, season with salt and pepper if necessary and serve.

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