Cauliflower Puttanesca
- 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
- This recipe is vegetarian
- Produce
- 1 small head cauliflower (1 1/2 pounds)
- Garlic (2 cloves)
- Parsley, fresh (2 tablespoons)
- Tomatoes, whole (1 28-ounce can)
- Condiments
- Capers (2 tablespoons)
- Kalamata olives, pitted (1/2 cup)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Red pepper (1/4 teaspoon)
- Salt and pepper (1)
- Pasta & Grains
- Penne or other short pasta (3/4 pound)
- Dairy
- Parmesan, Grated (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 9, 2012 (11 months ago).
76 people saved this recipe.
