I love taking some of my favorite dishes and giving them a new twist. Roasted Cauliflower Puttanesca takes one of my favorite pasta dishes and transforms it into a veggie forward, low carb meal your friends and family will love.
I love finding new ways to introduce more vegetables into my family’s daily meals. A great way to do this is by taking something I know they love and pairing it in a new and exciting way. I know your family will love this dish as much as we do.
Roasted Cauliflower Puttanesca pairs the mild, nutty flavor of roasted cauliflower with the briny and bold flavors of a puttanesca sauce. With just a little prep at the beginning this dish becomes an oven to table sensation.
I love puttanesca sauce. Not only is the depth of flavor incredible, but it also combines pantry staples I always have on hand. It’s an easy pasta dish to throw together for a weeknight meal. I’m swapping the spaghetti for a whole head of cauliflower in this recipe making, adding even more layers of texture while bumping up the nutrition.
Roasted cauliflower on its own is delicious. The flavor sweetens slightly and as it caramelizes and softens it becomes a little nutty. It’s the perfect canvas for the big and bold flavors of puttanesca.
Magic happens as the cauliflower joins forces with the puttanesca. This traditional Neapolitan dish combines the nutty saltiness of sardines with the briny pop of olives and capers. Crushed tomatoes add depth and sweetness while chili flakes bring a sassy kick. Other than the cauliflower, all of these ingredients are easy pantry pulls making this dish perfect for any day of the week.
From Oven to Table with Roasted Cauliflower Puttanesca
Whether you’re looking to get more veggies into your life or want to cut out some carbs, this easy and elegant dish is sure to become a regular in your cooking repertoire.
- Preheat your oven to 350 degrees.
- You will want to use a Dutch oven, or oven safe dish with a lid that will accomidate your head of cauliflower as it roasts whole.
- Heat your Dutch oven over medium heat. Add the olive oil, garlic, chili flakes, and anchovies and sauté for 2-3 minutes or until the anchovies begin to dissolve slightly.
- Pour the crushed tomatoes to the pan. Add water to the tomato can and add into the Dutch oven.
- Add the capers and olives to the tomato sauce and stir to combine. Allow to simmer for 10 minutes.
- Place the cauliflower into the tomato sauce, stem side down. Drizzle olive oil over the top of the cauliflower.
- Baste the head of cauliflower with the sauce and then cover. Allow it to bake in the oven for one hour or until it’s fork tender.
- Remove the cover and sprinkle parmesan cheese over it. Let it bake for 10 more minutes.
- Serve the Roasted Cauliflower Puttanesca with extra parmesan and fresh tarragon.
Are you looking for another version of Puttanesca? Make sure you check out my recipe for Pizza Puttanesca.
Roasted Cauliflower Puttanesca
- 1 dutch oven
- 1 head of cauliflower, bottom trimmed
- 4 tbsp olive oil
- 3-4 garlic cloves,
- 1 tin anchovies
- 1 can crushed tomatoes
- 1 cup kalamata olives
- 1 tbsp capers
- 1 tsp chili flakes
- 1 cup parmesan cheese, plus extra for serving
- fresh tarragon for serving
- Preheat oven to 350 degrees.
- Heat your Dutch oven over medium heat with olive oil. Add the garlic, chili flakes, and anchovies. Saute for 203 minutes until the anchovies begin to dissolve and the garlc is fragrant.
- Add the tomatoes. Fill the can with water to rinse and add the water into the sauce. Stir to combine.
- Add in the olives and capers. Allow to simmer for 10 minutes.
- Place the cauliflower into the sauce. Drizzle with olive oil.
- Baste the head of cauliflower with the sauce and cover.
- Bake for 1 hour, or until fork tender.
- Sprinkle parmesan cheese over the cauliflower and bake uncovered for 10 more minutes.
- Serve with extra parmesan cheese and tarragon.