- 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.
