Puttanesca… Salty, garlicky, and bursting with flavour! This recipe captures that same punchy goodness with roasted cauliflower instead of noodles. Olives, capers, spice – all the good stuff – simmered with tomatoes and spooned over perfectly roasted cauliflower. Bam! Dinner’s served.
This recipe incorporates the Spicy Calabrian Pesto Olive Oil for a kick of spice and the Oregano White Balsamic Vinegar adds a touch of sweetness and herbaceous flavour. Remember, you can adjust the amount of chile flakes and vinegar to your desired level of spice and tang.
Ingredients
1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
4 Tbsp Spicy Calabrian Pesto Olive Oil, divided
1½ tsp sea salt, plus a pinch
5 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 (optional)
1 juicy lemon
2 Tbsp Oregano White Balsamic Vinegar
Directions
Preheat the oven to 450°F.
Combine the cauliflower, 2 Tbsp of Spicy Calabrian Pesto Olive Oil, and 1½ tsp of salt. Toss everything to coat the cauliflower evenly.
Place parchment paper on a large baking sheet. Spread the cauliflower in a single layer and roast without stirring until deep golden and tender but with a soft crunch to the stems about 10 to 15 minutes.
While the cauliflower roasts, heat the remaining Spicy Calabrian Pesto Olive Oil in a skillet over medium heat until it shimmers.
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. Cook, stirring occasionally, until everything is warmed through, about 2 to 3 minutes.
When the cauliflower is finished roasting and the garlic mixture is warmed through, put the cauliflower in a large bowl. Pour the contents of the skillet, including the flavourful oil, over the cauliflower in the bowl.
Add the basil and parsley. Using a microplane, grate in the lemon zest, then halve the lemon and squeeze the juice into a small bowl or lidded jar (no seeds) add the 2 Tbsp Oregano White Balsamic and mix, then pour over the cauliflower.
Stir well to combine and coat the cauliflower evenly.
Transfer the mixture to a platter to serve. Serve warm or at room temperature.