Skip to main content
万博官网
Search
Search

Cauliflower Puttanesca

4.5

(7)

Read Reviews Triangle
Cauliflower Puttanesca on a white plate with olives and tomatoes.
Photo by Eva Kosmas Flores

  • Total Time

    16 minutes

I have always lovedputtanesca, the promiscuously salty team of flavors that sauced one of my favorite pasta dishes before I went gluten-free. 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.

Ingredients

Serves 4 to 6

1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
¾ cup extra-virgin olive oil
2 tsp. kosher salt, plus a pinch
10 large cloves garlic, finely chopped
1 cup drained oil-packed roasted or sun-dried tomatoes, halved
¾ cup pitted mixed olives, large ones halved
¼ cup drained capers
1½ tsp. red chile flakes
Large handful basil leaves, torn
Small handful small parsley sprigs
1 juicy lemon

  1. Step 1

    预热烤箱至450°F。在一个平底锅,结合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.

    Step 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.

    Step 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.

Everyone's Table Cookbook Cover by Gregory Gourdet
FromEveryone's Table© 2021 by Gregory Gourdet. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book fromHarperCollins,Amazon, orBookshop.
Sign InorSubscribe
to leave a Rating or Review

How would you rate Cauliflower Puttanesca?

Leave a Review

Reviews (7)

Back to Top Triangle

  • Fantastic recipe. Just dont overcook the cauliflower. Easily riffable, swap out or add to. I added a small onion, some sturdy portobellos and a rinsed can of garbanzos for toothsomeness. Have fun with this guys!

    • Spicy Girl

    • Los Angeles, CA

    • 3/3/2023

  • A bit oily -- good taste, but I would adjust it if I make it again.

    • Kate

    • Southern Vermont

    • 2/27/2023

  • 伟大的但我做了一些改变,改善食谱d it. First, and most important, is to steam the cauliflower for about 5 mins. before tossing it in oil and roasting it. It stays much moister that way. Second, add an onion, sautéing it before adding the garlic. Third, I substituted Calabrian Chili for the pepper flakes because the flavor is richer and smokier. And finally, serve with a little grated Parmesan.

    • Dolores Madden

    • Santa Rosa, CA

    • 1/13/2023

  • Great recipe but changed the following: used 1/3 olive oil in the pan as the reviews made it seem quite oily. added cannelloni beans for protein roasted the cauliflower for 20 min, as 15 was def not enough

    • annie

    • ohio

    • 12/29/2022

  • This is a really flavorful vegan dish that can be served even on its own as a main dish.

    • Camena

    • Málaga

    • 9/5/2022

  • This was fantastic! I didn't use the full amount of oil but would next time and just save a bit for another purpose as my personal preference was a smaller amount. I had some oven dried tomatoes, used an olive mix but will go w castelvetrano or even a simple Spanish next time (seems like any type would lend well) and added some fresh grated parm before serving. I look forward to having this as a meal or side on repeat and will gladly try adding proteins.

    • Anonymous

    • 9/2/2022

  • It smelled heavenly but was a bit too briny. Must confess, I didn’t have enough sun dried tomatoes and the olives and capers were not strained as they should have been, so it’s maybe my fault. I will make it again though it was oily and that might be my error as welll. I love the idea of it and I’ll make it again paying attention to the brine.

    • Judith Goodman

    • 8/16/2022

  • Yum! The same as others, I used a fraction of the oil specified. I didn’t have olives either. I added 1/4 c dry white wine since I used sun-dried tomatoes without oil and they need a bit of hydration. Will make it gain!

    • Micho

    • Northern Michigan

    • 1/7/2023

Tags Cauliflower Vegetable Garlic Root Vegetable Olive Oil Olive Capers Basil Herbs & Spices Lemon Citrus Fruit Gluten Free Vegetarian Vegan

See Related Recipes and Cooking Tips

Read More
Fresh Pasta With Buttered Tomatoes
Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.
One-Pot Chicken and Biscuits
This easy chicken and biscuits recipe is made with only one bowl and one skillet.
Steak Fajitas
Our best steak fajitas recipe features thin strips of skirt steak, marinated in citrus and grilled over mesquite, stuffed into warm flour tortillas.
Peppery Potato Frittata
The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling.
Spaghetti alla Carbonara With Zucchini
Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.
Creamy Mushroom Pasta
Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.
Soy-Garlic Popcorn Chicken and Rice Cakes
Crispy bite-size chicken and chewy rice cakes are made downright irresistible with a sticky, sweet, garlicky glaze.
Chicken and Coconut Rice With Nuoc Cham Tomatoes
This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.