Cauliflower Puttanesca
13 ingredients
3 steps
Ingredients
- 2 teaspoons olive oil
- 1/3 cup diced onion
- 1/3 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1/4 cup water
- 1 tablespoon chopped pitted kalamata olives
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon capers
- 2 teaspoons tomato paste
- 1/8 teaspoon black pepper
- 4 1/2 cups cauliflower florets
Directions
-
1Heat oil in a large nonstick skillet over medium heat. Add onion and green bell pepper; saute 6 minutes or until tender. Add garlic; cook 30 seconds. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thick. Set aside, and keep warm.
-
2Steam cauliflower 4 minutes or until crisp-tender. Spoon cauliflower onto serving plates; top with sauce.
-
3carbo rating: 7
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