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epicurious4.4
Cauliflower Puttanesca
For a gluten free alternative to pasta, this savory vegan puttanesca sauce is spooned over roasted cauliflower. It's a quick vegetarian recipe for weeknights.
👥 6 Servings⏱️ Prep & Cook: 16 min👤 Gregory Gourdet📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
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.
2
In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about ⏱️ 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to ⏱️ 3 minutes.
3
When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the 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.
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