Rating: 4 stars
136 Ratings
  • 1 star values: 7
  • 2 star values: 17
  • 3 star values: 28
  • 4 star values: 33
  • 5 star values: 51

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Jonny Valiant

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain and return it to the pot.

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  • 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.

Nutrition Facts

509 calories; fat 16g; saturated fat 2g; cholesterol 0mg; sodium 1011mg; protein 14g; carbohydrates 75g; sugars 11g; fiber 5g; iron 3mg; calcium 27mg.
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