Aromatic Cauliflower Putanesca

• 1½ tbsp. olive oil
• 1 large onion, peeled and diced
• 4-5 garlic cloves, peeled and diced
• 5-6 anchovy fillets packed in oil
• 1 – 15oz ounce can, diced tomatoes with juice
• 1½ tbsp. capers
• 2 tbsp. oregano leaves, minced
• 1½ tbsp. each rosemary and sage, minced
• 8-10 green or black olives, pitted and chopped
• 4-5 cups cauliflower florets (or one large head)
• Black pepper
• 1 tbsp. grass-fed butter (optional)
• Fresh basil or parsley, chopped
• 2 cups cooked pasta of your choice (semolina, quinoa, corn, rice…)
• Parmigiano Reggiano cheese

On medium heat, saute onion and garlic in olive oil 2-3 minutes. Add anchovy fillets and break apart into small pieces. Add tomatoes and juice, capers, herbs, olives, and cauliflower. Season with black pepper. Cover and cook 15-20 minutes. Toss to break up cauliflower into small pieces. Finish with butter and fresh parsley. Combine with your favorite pasta. Garnish with parmigiano reggiano cheese.