- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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