Description
This vegan twist on classic puttanesca features roasted cauliflower coated in a bold sauce of olives, capers, tomatoes, and chile flakes, finished with fresh basil and lemon zest.
INGREDIENTS
1 large head cauliflower ¾ cup extra-virgin olive oil 2 tsp. kosher salt, plus a pinch 10 large cloves garlic 1 cup drained oil-packed roasted ¾ cup pitted mixed olives ¼ cup drained capers 1½ tsp. red chile flakes Large handful basil leaves 1 juicy lemon
STEPS 1
Preheat oven to 450°F. Toss cauliflower with ¼ cup of olive oil and 2 teaspoons of salt. Spread on a baking sheet and roast until golden and tender, about 10-15 minutes
STEPS 2
In a skillet, heat the remaining ½ cup of olive oil over medium heat. Add finely chopped garlic and a pinch of salt. Cook until garlic is golden, about 3 minutes.
STEPS 3
Stir in the roasted or sun-dried tomatoes, halved olives, drained capers, and red chile flakes. Cook until warmed through, about 2-3 minutes.
STEPS 4
Add torn basil and parsley leaves to the bowl. Use a microplane to grate lemon zest over the cauliflower, then squeeze in the juice from half the lemon.
STEPS 5
Transfer the cauliflower puttanesca to a serving platter and garnish with additional basil leaves if desired. Serve warm or at room temperature.