Best 2 Easy And Delicious Cauliflower Pasta Alla Puttanesca Recipes

**Tantalize your taste buds with an explosion of flavors with our delectable Cauliflower Pasta alla Puttanesca!**

Embark on a culinary journey to the vibrant streets of Italy with our authentic Cauliflower Pasta alla Puttanesca. This irresistible dish combines the essence of classic Italian cooking with a modern twist, featuring a symphony of flavors that will leave you craving for more. Dive into a world of culinary delight as we reveal the secrets behind this exceptional dish, offering you a step-by-step guide to recreate this masterpiece in your own kitchen. Indulge in the richness of anchovies, capers, olives, and tomatoes, perfectly harmonized with tender cauliflower florets and al dente spaghetti. Prepare to tantalize your taste buds with a symphony of sweet, salty, and tangy flavors, all coming together in perfect harmony. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure with our Cauliflower Pasta alla Puttanesca!

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER PUTTANESCA

Cauliflower Puttanesca image

For a gluten free alternative to pasta, this savory vegan puttanesca sauce is spooned over roasted cauliflower. It's a quick vegetarian recipe for weeknights.

Provided by Gregory Gourdet

Time 16m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
¾ cup extra-virgin olive oil
2 tsp. kosher salt, plus a pinch
10 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
1 juicy lemon

Steps:

Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. 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 and cook, stirring occasionally, just until it's all warmed through, 2 to 3 minutes.
When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.

DELICIOUS & EASY PASTA PUTTANESCA

Delicious & Easy Pasta Puttanesca image

This is an easy but showy dish that is a total crowd pleaser! Who knew something so rustic, deep and authentic could be so easy? Please ignore those INSANE nutrition facts, that cannot be right!

Provided by esactress

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb spaghetti
1/3 cup olive oil
4 -6 garlic cloves, minced
1 teaspoon anchovy paste
1/2 cup kalamata olive, diced
2 -3 tablespoons capers, drained
1 (28 ounce) can tomatoes, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
2 tablespoons pecorino romano cheese, grated
freshly cracked black pepper

Steps:

Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later). Drain, and set aside.
To the empty pasta pot, add the olive oil, garlic, red pepper flakes and anchovy paste. Heat on medium heat, stirring occasionally until garlic starts to sizzle and anchovy paste begins to melt into the oil. Add the olives and capers, stirring occasionally until heated through and fragrant.
Add the tomatoes and stir, allowing them to heat through. Add the basil, oregano, Pecorino, and freshly cracked black pepper. Stir to combine and let simmer for about 2 to 3 minutes. Add the reserved pasta, toss to heat-through, and serve with additional grated cheese. Then enjoy an authentic Italian meal!

Nutrition Facts : Calories 648, Fat 22.2, SaturatedFat 3.2, Cholesterol 1.7, Sodium 342.2, Carbohydrate 95.4, Fiber 7, Sugar 8.4, Protein 17.7

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
Cut the cauliflower into even-sized florets: This will help them cook evenly.
Steam the cauliflower until tender: Steaming is a gentle cooking method that preserves the cauliflower's nutrients and flavor. You can also roast or boil the cauliflower, but steaming is the preferred method.
Make sure the sauce is flavorful: The sauce is the star of this dish, so make sure it's packed with flavor. Use a combination of fresh and dried herbs, and don't be afraid to add a little anchovy paste or red pepper flakes for extra depth of flavor.
Serve immediately: This dish is best served hot, so make sure to serve it as soon as it's finished cooking.

Conclusion:

This easy and delicious cauliflower pasta alla puttanesca is a great way to enjoy a healthy and flavorful meal. The cauliflower is a good source of fiber and vitamins, and the sauce is packed with flavor. This dish is also relatively quick and easy to make, making it a great option for busy weeknights. So next time you're looking for a delicious and healthy meal, give this cauliflower pasta alla puttanesca a try.