Cauliflower Puttanesca Over Cavatelli

Putting together two of my favorite things makes this dish pure heaven for me. Cauliflower had been my fave veggie for so long, I can’t remember and puttanesca style sauce? With tomatoes, olive oil, capers and olives, this nutrient-dense gravy showcases cauliflower in all its glory.

Makes 2-3 servings

Ingredient List:

• Extra virgin olive oil
• 2-3 cloves fresh garlic, crushed
• Sea salt
• Generous pinch crushed red pepper flakes
• ½ red onion, diced
• 2 cups small cauliflower florets
• 1 32-ounce can diced tomatoes
• 3-4 tablespoons capers, drained, but not rinsed
• 12-18 oil-cured black olives, pitted, coarsely chopped

Step By Step Instructions:

Place a small amount of oil and garlic in a skillet over medium heat. When the garlic begins to sizzle, add a pinch of salt, crushed red pepper flakes and onion and sauté for 1-2 minutes. Add, cauliflower, tomatoes, capers and olives and stir well. Season lightly with salt and cook, stirring occasionally, for 15 minutes or until cauliflower is quite tender.

Serve with crusty whole grain bread or over pasta.