Spicy, No Onions, & Italian? Challenge Accepted!

I owed someone a favor and wanted to cook that person dinner. The only requirements were that it would be spicy and/or Italian, and not include onions.

Needless to say, I was stumped. I knew that I also had to limit cheese, so I went to Google…and found Real Simple’s recipe for Cauliflower Penne Puttanesca.

Granted, I changed a few things about the recipe, but here’s what I ended up with šŸ™‚

Recipe Cauliflower Penne Puttanesca

CAULIFLOWER PENNE PUTTANESCA

  • 3/4 lbs Penne pasta, cooked by package directions
  • 3-ish tablespoons olive oil
  • 1 lb. cauliflower, cored and chopped into small florets
  • Salt & Pepper, to season
  • 3 cloves garlic, chopped
  • One 28 oz. can whole peeled tomatoes (DO NOT DRAIN!)
  • 1/3 cup pitted kalamata (calamata) olives, chopped
  • 2 tablespoons capers, rinsed
  • 1 tablespoon fresh flat-leave parsley, chopped
  • Grated Parmesan cheese for serving

– While pasta is cooking, head up olive oil over medium high heat. Add the cauliflower, season with salt and pepper, and cook 5-6 minutes (tossing occasionally until slightly browned).

– Add the garlic and cook, stirring constantly, for one minute.

– Add the tomatoes and their juices, the olives, and the capers. Cook approximately 10 minutes, breaking up the tomatoes and stirring every couple of minutes.

– Toss the pasta with the sauce and then gently mix in the parsley. Serve with grated Parmesan if desired.

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