Cauliflower Penne Puttanesca Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
• STEP 3.Add the diced tomatoes, olives, and capers to the skillet. Cook for 5 minutes, until the tomatoes start to break down and the flavors meld together.
• STEP 4.Add the cooked cauliflower to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes, until heated through.
• STEP 5.Serve the cauliflower penne puttanesca hot, garnished with fresh parsley and grated Parmesan cheese, if desired.

Cooking Tips

• Make sure to cook the cauliflower until tender but still slightly firm to the bite.
• Feel free to adjust the amount of red pepper flakes according to your spice preference.
• You can add some cooked protein, such as grilled chicken or shrimp, to make it a more substantial meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over medium heat until heated through.
• Serve the cauliflower penne puttanesca as a main dish or as a side dish alongside grilled meats or fish.