Vegan Puttanesca Cauliflower Skillet
Vegan Puttanesca Cauliflower is a flavorful one-pot meal featuring olives, capers, and tomatoes. It's quick to make in under an hour.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 3 Tablespoons olive oil divided
- 1 head cauliflower (about 2 pounds) separated into florets
- 3 cloves garlic minced
- 1 can whole peeled tomatoes (28 ounces) with their juice
- 1/4 teaspoon crushed red pepper flakes (or more, to taste)
- 1/2 cup Kalamata olives roughly chopped
- 1/4 cup capers drained
- 1 Tablespoon fresh oregano torn (plus extra for garnish, if desired)
- salt and pepper to taste
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add the cauliflower florets in a single layer and let cook for a few minutes, undisturbed, until browned. Using tongs, flip the florets over and allow them to brown on the other side. Remove the cauliflower from the skillet and place on a plate and set aside. Allow the skillet to cool for a few minutes.
Using the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and saute for about 30 seconds.
Add the can of tomatoes with the juice and the crushed red pepper flakes. Use a wooden spoon to break up the tomatoes as they start to simmer. Add the olives and capers and allow the sauce to simmer about 10 minutes, stirring occasionally.
Return the cauliflower florets to the skillet and carefully toss with the sauce. Simmer for about 15 minutes more until the cauliflower is tender and the sauce has thickened. Add the fresh oregano and season to taste with salt and pepper. Serve immediately.
Serve with toasted baguette slices, if desired.
Leftovers can be reheated in the oven or microwave.
Calories: 217kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 920mg | Potassium: 1075mg | Fiber: 7g | Sugar: 9g | Vitamin A: 370IU | Vitamin C: 128.9mg | Calcium: 149mg | Iron: 3.7mg