Cauliflower Puttanesca Recipe

Name: Cauliflower Puttanesca Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound penne or other short pasta; 3 tablespoons olive oil; 1 small head cauliflower (about 1 1/2 pounds), broken into small florets; salt and pepper to taste; 2 cloves garlic, chopped; 1 28-ounce can whole peeled tomatoes, crushed; 1/2 cup pitted kalamata olives, chopped; 2 tablespoons capers, rinsed; 1/4 teaspoon crushed red pepper; 2 tablespoons chopped fresh parsley; Grated Parmesan, for serving

Servings: persons

3/4 pound penne or other short pasta
3 tablespoons olive oil
1 small head cauliflower (about 1 1/2 pounds), broken into small florets
salt and pepper to taste
2 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes, crushed
1/2 cup pitted kalamata olives, chopped
2 tablespoons capers, rinsed
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
Grated Parmesan, for serving

1
Bring a large pot of salted water to boil. Cook the pasta until al dente, reserving 1 cup of the pasta cooking water before draining.
2
In the meantime, heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cauliflower and cook, stirring only occasionally, until golden and well-caramelized, 8-10 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper and cook for an additional minute until the garlic is fragrant.
3
Add the tomatoes with their juices, olives, and capers. Continue cooking until the cauliflower is soft, but not mushy, about 5 minutes more. Taste and season with salt and pepper.
4
Add the cooked pasta to the cauliflower mixture and toss to combine. Add some of the pasta cooking water and simmer over low heat until the sauce and pasta and cauliflower mixture form into a sauce.Stir in the parsley, then divide the pasta amongst bowls. Serve with Parmesan.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound penne or other short pasta, 3 tablespoons olive oil, 1 small head cauliflower (about 1 1/2 pounds), broken into small florets, salt and pepper to taste, and more.

Yes, Cauliflower Puttanesca Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!