A Simple Recipe for Cauliflower Puttanesca That Everyone Will Enjoy

Cauliflower is an excellent replacement not only for rice but also for pasta. Don’t believe me? Try this gluten-free cauliflower pasta puttanesca recipe!

⏲️Cooking Time: 45 min
🦋Calories: 416 kcal/serving

INGREDIENTS
For 2 servings

👉620 g (1.5 lbs.) cauliflower
👉100 g (3.5 oz) mixed olives with a pit
👉80 g (3 oz) sun-dried tomatoes
👉5–6 garlic cloves
👉½ lemon
👉2 tbsp capers
👉4 tbsp olive oil
👉handful basil leaves
👉handful parsley leaves
👉½ tsp chilli flakes

METHOD

1. Preheat the oven to 220ºC (450ºF). Cut cauliflower into bite-sized pieces and place them on a greased olive oil baking tray. Bake for 20–25 minutes until cauliflower is charred a little.

2. Cut the tomatoes into quarters and pit the olives. Heat 2 tablespoons of olive oil in a pan. First, fry the garlic for 1–2 minutes until fragrant, then add tomatoes, olives, capers, and chilli flakes. Cook for 5 minutes, stirring occasionally.

3. Grate the zest of a lemon; 1 teaspoon will be enough. Then, squeeze half of the lemon. Remove cauliflower from the oven and add the contents of the pan, including flavorful oil. Add zest and pour in the juice. If olives and capers are sour, add only ¾ of the juice. Stir well, then add parsley and basil. Stir again and serve.

P.S. You may enjoy this vegan meal hot or cold, as a side dish or separately.