Cauliflower in puttanesca sauce is utterly crave-worthy thanks to the classic Italian spicy salty sauce (vegan version for this recipe). A serving only sets you back
Cauliflower in Puttanesca Sauce Recipe
If you think you don't like cauliflower, I beg you to give it another chance with this puttanesca cauliflower recipe. 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.
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?!
Tips for making this cauliflower in puttanesca sauce:
- 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. Of course, any large skillet (preferably nonstick) will do.
- 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. That's it!
- I've served this cauliflower recipe as both a side dish and an entree. To make this into a meatless dinner option, stir in some white beans (cannellini/great northern) for added protein.
It's cauliflower all dressed up! You'll be hooked, lined and sunk with this delicious cauliflower recipe.
Other healthy cauliflower recipes:
Sloppy Joe Cauliflower Rice Recipe {Cookin' Canuck}
Baked Cauliflower Casserole with Goat Cheese {Cookin' Canuck}
Mediterranean Vegan Wraps with Cauliflower & Tahini {The Mediterranean Dish}
Cilantro Lime Cauliflower Rice {Cafe Delites}
Cauliflower in Puttanesca Sauce {Vegan}
Ingredients
- 2 teaspoons olive oil
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 28 ounce can petite diced tomatoes
- ¼ cup pitted & quartered kalamata olives
- 2 tablespoons capers
- 1 ¾ pounds 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
Nutrition
This post was originally published on October 1, 2014 and has been updated.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Stephen Aberle
Lovely. I’d like to try it with roasted cauliflower. I think it would add that little something. Also a touch of miso and a little preserved lemon brine.
Millican Pecan
I agree with the comments above....puttanesca is my all time favorite pasta sauce, and now you have make it even better with the cauliflower...I can't wait to try this when I cook with my best friend...we are always on the lookout for flavorful, healthy recipes. And your description makes it seem easy...thank you for sharing!
Nutritionist Mira
Just awesome recipe with full of nutrient. Many Thanks for posting this recipe, I will must try to home. As a Nutritionist I appreciate this recipe with all healthy ingredients. I hope you will upload more recipes like this.
AD
I have made this recipe several times now and it is definitely a keeper !
I usually pre- cook 3 saucages (hot Italian .... or if you really like it spicy .... then use chorizo ) cut them into 1 inch pieces and toss them in as well.
OMG .... So tasty !
KalynsKitchen
Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2015. Hope a lot of my readers will come over here and try it!
Kevin+@+Closet+Cooking
Love the sound of using cauliflower in puttanesca!
Susan+@+SimpleHealthyKitchen
oh yum! and only 3 WW points! ( I just joined )pinned and on the "must make list" and thank you for including my creamy cauliflower & cheddar soup in your post.
I'm loving the cauliflower...holds, or maybe I should say "takes on" the flavor of whatever you put with it..and it's healthy and low in calories. Cant wait to try your puttanesca!
Shelley@TwoHealthyKitchens
Fabulous idea! I'm a cauliflower lover already ... and a huge fan of both olives and capers ... so this kinda has my name written all over it! Plus this is so quick and easy (and healthy, too)! Pinning for sure! 😀
Gwen+@SimplyHealthyFamily
I love cauliflower and I adore Puttenesca! Can't wait to make this one, Pinned!
Robyn @ simply fresh dinners
Hi Dara,
So funny that I came across this recipe today because I'm planning an experiment next week with cauliflower.
I am planning on roasting it with some cherry tomatoes, tossing it in the blender until it's rice - like and then sautéing it with some herbs and mushrooms. I have a feeling the tastes would come out very similar to this dish. We'll see 🙂
Have a great weekend!
Rachel+@+Baked+by+Rachel
You have me convinced. I have to try this!
KalynsKitchen
This sounds fantastic; what a great idea.
Stephanie @ Girl Versus Dough
I have always been a lover of the cauliflower, but this dish just puts it into a whole new realm of love for me. Yummm!
Liz+@+The+Lemon+Bowl
I am so on board with this Dara!!! My husband loves kalamatas...can't wait to try it!
Sharana @ Living The Sweet Life Blog
Yuuuummmmm!! This is totally my kind of recipe, I love that this is a new version of making use of cauliflower ~ DELISH!!
Dara
Thanks, Sharana. It's always great to find a new way to serve veggies, especially when that new way involves olives and capers. 🙂
Kari@Loaves n Dishes
I love puttanesca, I adore cauliflower, and I'm completely enamored with this dish!
Dara
Thanks, Kari. It really is the best of both worlds.
Aimee @ Simple Bites
I love all of these flavours together, Dara! Olives are my weakness. 😉 Great recipe!
Dara
Thanks, Aimee. I can't resist olives, either!
Judee@ Gluten Free A-Z Blog
There is nothing like using cauliflower to keep the recipes healthy and low calorie. Since I'm grain free, it's become one of my favorite go to vegetables. I have all the ingredients for this one. It looks delicious! Thanks Dara!
Dara
I agree, Judee - cauliflower really is a great option for pumping up a recipe with fiber while keeping it low in calories. I hope you enjoy the recipe!
Laura (Blogging Over Thyme)
I love this idea! I am a huge fan of puttanesca sauce AND cauliflower. This is the best of both worlds!
Dara
Thanks, Laura. I am smitten with puttanesca, too and it worked so well with the cauliflower.