Puttanesca is one of my all-time favorite pasta sauces, mostly thanks to my love of all-things salty. Kalamata olives and capers simmered in a tomato sauce. What’s not to love?!
In this quick vegan take on the recipe, I channel that same bold flavor, warming olives, capers, chiles, and jarred roasted tomatoes (or sun-dried, in a pinch) and spooning them all over simply roasted cauliflower.
If you’re gluten free, you can make this same bold sauce and spoon it over your favorite gluten free noodles…..these are my fave!
What to pair this sauce with?
Great question. To be honest, it’s delicious as is but if you want to add a protein the options are endless:
- runny eggs for a light lunch
- Sautéed shrimp or scallops on top or on the side
- canned tuna or sardines mixed in
- mix in a jar of white cannelloni or garbanzo beans
- serve over fresh greens with hemp seeds as a garnish
It’s easy to adapt the recipe to your diet preference as you can see above.
I am not vegan but I do want to say this is incredibly satisfying over a heaping handful of fresh spinach plus a couple tablespoons of hemp seeds and non dairy feta.
Since I practice carb cycling, this is perfect for days you are eating low carb. Of course I also love this over pasta especially the night before my long run Fridays. I have 4 daily habits that help me maintain an ENERGETIC and healthy weight.
One of the most important tips in my opinion is to eat more WHOLE foods and to cook more meals at home. This dish is super simple so give this one a try!
TIPS FOR MAKING THIS CAULIFLOWER IN PUTTANESCA SAUCE:
- I pulled out my very handy cast iron skillet (seriously, I you don’t have one of these, you need to buy one…stat!) and set to work. Of course, any large skillet (preferably nonstick) will do.
- The sauce comes together in a matter of minutes. Sauté some onions & garlic with pinch of salt and cook until the both golden. Add the tomatoes, olives, capers, and chili flakes and cook, stirring occasionally, just until it’s all warmed through.
- While sauce is cooking roast your cauliflower at 425 F until brown but still a bit crisp.
- I’ve served this cauliflower recipe as both a side dish and an entree. To make this into a meatless dinner option, stir in some white beans (cannelloni or garbanzo) for added protein.
Lets make Cauliflower Puttanesca Sauce!
Cauliflower Puttanesca Sauce
INGREDIENTS:
- large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
- one onion chopped
- ¾ cup extra-virgin olive oil
- 2 tsp. kosher salt, plus a pinch
- 10 large cloves garlic, finely chopped
- 1 cup fresh cherry tomatoes cut halved, or sun dried tomatoes chopped
- ¾ cup pitted Kalamata olives, large ones halved
- ¼ cup drained capers
- 1½ tsp. red pepper flakes
- Large handful basil leaves, torn
- Small handful small parsley sprigs
- 1 juicy lemon
DIRECTIONS:
- Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
- In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the onion, garlic, and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and red pepper flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes. Throw in some basil towards the end of cooking.
- When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add more fresh basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.
What is your favorite pasta sauce?
Are you a cauliflower fan?
How often do you eat out?
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