Two bowls of pasta with forks and spoons, on modern wood table.
  • 3-4 Anchovies
  • 3 garlic cloves, peeled and minced
  • 2 tbsp. olive oil
  • 1/2 cup water
  • 1 tbsp. tomato paste
  • 1 onion, peeled and cut into thin crescents
  • 1/2 head cauliflower, florets
  • 6-7 black olives, pitted and sliced thin
  • 1 tbsp. capers
  • 15 ounce can of diced tomatoes
  • 2 tbsp. fresh basil, minced
  • 1 tsp. oregano
  • 1 tsp. thyme
  • Sea Salt
  • Whole grain gluten-free pasta (quinoa pasta)
  • Grated Parmesan cheese

Saute anchovies, garlic and onion in olive oil for 2-3 minutes.  Combine tomato paste and water and add to the pan.  Toss in cauliflower florets, capers, basil, tomatoes, oregano, thyme, olives, and a pinch of sea salt.  Cover and cook on a medium heat until cauliflower is soft (7-10 minutes).  Pour sauce and vegetables over cooked pasta. Garnish with grated cheese.