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Cauliflower Puttanesca

Cauliflower Puttanesca

A puttanesca sauce is a spicy mixture of tomatoes, onions, capers, olives, garlic, and oregano. It's often served over pasta, but in this recipe it perks up the flavor of mild cauliflower.

Oxmoor House JANUARY 2005

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

Ingredients

  • 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, undrained
  • 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

Preparation

1. 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. Set aside, and keep warm.

2. Steam cauliflower 4 minutes or until crisp-tender. Spoon cauliflower onto serving plates; top with sauce.

carbo rating: 7

Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 0.0%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.6g
  • Carbohydrate: 10.4g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 167mg
  • Calcium: 34mg
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Cauliflower Puttanesca recipe

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