Cauliflower Puttanesca
by Tavolino
A flavorful and lively side dish where cauliflower is stewed in a rich sauce inspired by the classic puttanesca, enriched with olives, capers, and anchovies.
Ingredients
- Cauliflower 1
- Tomato purée 500 g
- Pitted black olives 30 g
- Desalted capers 15 g
- Anchovy fillets 20 g
- Garlic 1 clove
- Dried chili flakes 1 pinch
- Parsley 1/2 bunch
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Preparation
- 1
Clean the cauliflower and cut it into florets.
- 2
In a large pan, heat a drizzle of extra virgin olive oil.
- 3
Add 1 clove of garlic, 1 pinch of dried chili flakes, and 20 g of anchovy fillets.
- 4
Stir until the anchovies have melted into the oil.
- 5
Add 30 g of pitted black olives and 15 g of desalted capers.
- 6
Let everything cook for a few minutes to develop the flavors.
- 7
Pour 500 g of tomato purée into the pan.
- 8
Cook over medium heat until the sauce has reduced.
- 9
Remove the garlic clove from the sauce.
- 10
Add the cauliflower florets to the sauce.
- 11
Cover with a lid and cook over low heat.
- 12
If necessary, add a little water during cooking.
- 13
Finish with 1/2 bunch of chopped parsley.
- 14
Season with salt and pepper before serving.