Cauliflower Puttanesca



6 servings (serving size: 2/3 cup cauliflower and 1/3 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 66
Fat 2.3 g
Satfat 0.3 g
Protein 2.6 g
Carbohydrate 10.4 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 167 mg
Caloriesfromfat 29 %
Fiber 3.6 g
Calcium 34 mg


2 teaspoons olive oil
1/3 cup diced onion
1/3 cup chopped green bell pepper
1 garlic clove, minced
1 (14 1/2-ounce) can diced tomatoes, un-drained
1/4 cup water
1 tablespoon chopped pitted kalamata olives
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon capers
2 teaspoons tomato paste
1/8 teaspoon black pepper
4 1/2 cups cauliflower florets


Heat oil in a large nonstick skillet over medium heat. Add onion and green bell pepper; sauté 6 minutes or until tender. Add garlic; cook 30 seconds. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thick. Keep warm.

Steam cauliflower 4 minutes or until crisptender. Spoon cauliflower onto serving plates; top with sauce.