Aromatic Cauliflower Putanesca

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.