1 small head cauliflower (about 1½ pounds), cored and cut into small florets
kosher salt and black pepper
2 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
½ cup pitted kalamata olives, chopped
2 tablespoons capers, rinsed
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh flat-leaf parsley
grated Parmesan, for serving
Sat fat 2g
How to Make It
Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.
Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.