Name: Cauliflower Puttanesca
Total time: 16 minutes
Yield: Serves 4 to 6
Ingredients: 1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets; ¾ cup extra-virgin olive oil; 2 tsp. kosher salt, plus a pinch; 10 large cloves garlic, finely chopped; 1 cup drained oil-packed roasted or sun-dried tomatoes, halved; ¾ cup pitted mixed olives, large ones halved; ¼ cup drained capers; 1½ tsp. red chile flakes; Large handful basil leaves, torn; Small handful small parsley sprigs; 1 juicy lemon

Cauliflower Puttanesca on a white plate with olives and tomatoes.

Photo by Eva Kosmas Flores

I have always loved puttanesca, the promiscuously salty team of flavors that sauced one of my favorite pasta dishes before I went gluten-free. In this quick vegan take on the recipe, I channel that same bold flavor, warming olives, capers, chiles, and jarred roasted tomatoes (or sun-dried, in a pinch) and spooning them all over simply roasted cauliflower.

Recipe information

Total Time
16 minutes
Yield
Serves 4 to 6

Ingredients

1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets

¾ cup extra-virgin olive oil

2 tsp. kosher salt, plus a pinch

10 large cloves garlic, finely chopped

1 cup drained oil-packed roasted or sun-dried tomatoes, halved

¾ cup pitted mixed olives, large ones halved

¼ cup drained capers

1½ tsp. red chile flakes

Large handful basil leaves, torn

Small handful small parsley sprigs

1 juicy lemon

Preparation

Step 1
Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
Step 2
In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.
Step 3
When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.