Cauliflower Puttanesca

Yield: 6 servings (serving size: 2/3 cup cauliflower and 1/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Protein: 2.6g
  • Carbohydrate: 10.4g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 167mg
  • Calories from fat: 29%
  • Fiber: 3.6g
  • Calcium: 34mg

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, 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

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