Receta Cauliflower in Puttanesca Sauce Recipe
Cauliflower becomes addictive when simmered in a spicy, salty puttanesca sauce. And a serving only sets you back 116 calories and 3 Weight Watchers points.
If you think you don’t like cauliflower, I beg you to give it another chance. Believe me, I know what you’re thinking. “Ugh, not another mushy, flavorless cauliflower recipe.” The same thought used to turn me away from this Vitamin C and Vitamin K-packed vegetable. (Vitamin K makes cauliflower strong in anti-inflammatory properties.)
Then I started roasting it with spices, grating it for salads and using it as a base for a vegan soup.
Hook, line and sinker. Cauliflower is now something that I actually crave. Yes, crave!
Puttanesca is one of my all-time favorite pasta sauces, mostly thanks to my love of all-things salty. Kalamata olives and capers simmered in a tomato sauce. What’s not to love?!
I pulled out my very handy Everyday Pan (seriously, I you don’t have one of these, you need to buy one…stat!) and set to work. The sauce comes together in a matter of minutes. Sauté some garlic with oregano and crushed red pepper flakes, then add the diced tomatoes, olives and capers.
After a few minutes, toss in the cauliflower, cover and let the cauliflower steam and simmer until tender.
It’s cauliflower all dressed up! You’ll be hooked, lined and sunk.
Find these ingredients and tools on Amazon:
Other healthy cauliflower recipes:
Cookin’ Canuck’s Grated Cauliflower Salad with Peppers, Carrots & Capers
Cookin’ Canuck’s Southwestern Roasted Cauliflower with Cumin & Paprika
The Law Student’s Wife’s Roasted Cauliflower Bruschetta
Simple Healthy Kitchen’s Creamy Cauliflower and Cheddar Soup (no cream)
Cooks with Cocktails’ Zoodles with Cauliflower Rose Sauce and Farmer Sausage
Cauliflower in Puttanesca Sauce Recipe
Calories 116.2/ Total Fat 4.5g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 672.7mg / Total Carbohydrates 14.5g / Fiber 4.6g / Sugars 5.3g / Protein 4.1g / WW (Old Points) 3 / WW (Points+) 2
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.
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com
2.6
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cauliflower,
gluten-free,
puttanesca,
vegan,
vegetarian