Cauliflower Puttanesca
Here's a main or side dish bursting with big flavours, and will appeal to vegan as well as vegetarian diners. Vary the amount of garlic, olives and capers to suit your own taste preferences, but the advice is "go big". This version uses less oil than the original recipe on Epicurious calls for - I found the amount they suggested made the dish too greasy. Add feta to make it an even heartier main dish. Either way, this is a quick and appealing dish you'll want to make again.
So many vegan/vegetarian options:White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes and Side Dishes.
Serves: 2-4
Time: 25 minutes
Ingredients
1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
1/2 cup extra-virgin olive oil, divided in two halves
2 teaspoons kosher salt, plus a pinch
10 large cloves garlic (or equivalent), finely chopped
1 cup drained oil-packed roasted or sun-dried tomatoes, halved
3/4 cup pitted mixed green and black olives, large ones halved or quartered
1/4 cup drained capers
1 teaspoon cayenne OR 1 1/2 teaspoon red chile flakes
Large handful basil leaves, chopped or torn
Small handful small parsley sprigs, whole, chopped or torn
1 lemon
Method
Preheat the oven to 450°F On a sheet pan, combine the cauliflower, 1/4 cup of the olive 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 20 minutes, but don't let them get mushy OR heat a barbecue grill and roast the cauliflower on medium heat until tender and golden.
In the meantime, heat the remaining 1/4 cup of the olive oil in a medium skillet over medium heat. 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 cayenne and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.
When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet. If desired, spoon the flavoured oil on as well.
Add the basil and parsley. Use a microplane to grate in the lemon zest, then cut the lemon in quarters or halves and squeeze in the juice, according to your taste. Stir well and transfer to a bowl or platter to serve. Serve warm or at room temperature.
Optional: Sprinkle feta, parmesan or other salty cheese on top to add protein.
Here's a main or side dish bursting with big flavours, and will appeal to vegan as well as vegetarian diners. Vary the amount of garlic, olives and capers to suit your own taste preferences, but the advice is "go big". This version uses less oil than the original recipe on Epicurious calls for - I found the amount they suggested made the dish too greasy. Add feta to make it an even heartier main dish. Either way, this is a quick and appealing dish you'll want to make again.
So many vegan/vegetarian options:White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes and Side Dishes.
Serves: 2-4
Time: 25 minutes
Ingredients
1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
1/2 cup extra-virgin olive oil, divided in two halves
2 teaspoons kosher salt, plus a pinch
10 large cloves garlic (or equivalent), finely chopped
1 cup drained oil-packed roasted or sun-dried tomatoes, halved
3/4 cup pitted mixed green and black olives, large ones halved or quartered
1/4 cup drained capers
1 teaspoon cayenne OR 1 1/2 teaspoon red chile flakes
Large handful basil leaves, chopped or torn
Small handful small parsley sprigs, whole, chopped or torn
1 lemon
Method
Preheat the oven to 450°F On a sheet pan, combine the cauliflower, 1/4 cup of the olive 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 20 minutes, but don't let them get mushy OR heat a barbecue grill and roast the cauliflower on medium heat until tender and golden.
In the meantime, heat the remaining 1/4 cup of the olive oil in a medium skillet over medium heat. 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 cayenne and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.
When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet. If desired, spoon the flavoured oil on as well.
Add the basil and parsley. Use a microplane to grate in the lemon zest, then cut the lemon in quarters or halves and squeeze in the juice, according to your taste. Stir well and transfer to a bowl or platter to serve. Serve warm or at room temperature.
Optional: Sprinkle feta, parmesan or other salty cheese on top to add protein.