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Roasted Cauliflower Puttanesca

Roasted Cauliflower Puttanesca

This vegetable forward dish combines pantry staples for a twist on an Italian classic.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Main Course
Servings 2

Equipment

  • 1 dutch oven

Ingredients
  

  • 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

Instructions
 

  • 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.
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