Cauliflower in Puttanesca Sauce
Cauliflower becomes utterly crave-worthy when simmered in a spicy, salty puttanesca sauce.
Servings: 4 Cups
Calories: 116.2kcal
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
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1Cup | Calories: 116.2kcal | Carbohydrates: 14.5g | Protein: 4.1g | Fat: 4.5g | Saturated Fat: 0.5g | Sodium: 672.7mg | Fiber: 4.6g | Sugar: 7.2g
