Roasted Cauliflower Pasta Puttanesca

chefdehome.com

Eddie Spencer

subheading: Roasted Cauliflower:

1 lbs Cauliflower (½ head, broken into small florets)

2 tbsp Olive Oil

2 Garlic (fine minced)

¼ tsp Red Pepper Flakes

subheading: Puttanesca Pasta Sauce:

3.5 Cup Tomatoes (28 ounce can of San Marjano)

1 Garlic (clove, minced)

½ tsp Onion Powder (or flakes)

½ tsp Red Pepper Flakes (use more if like heat)

1 tsp Salt

1 tbsp Capers

15 to 20 Kalamata Olives (pitted)

1 tsp Oregano

1 tsp Basil (dried)

2 tbsp Olive Oil

subheading: spaghetti or linguine pasta:

1 lbs Pasta (long pasta, spaghetti or linguine)

Water

Salt

subheading: Smart Swap:

Replace cauliflower with your choice of protein. Roasted Shrimp or Turkey will be great.

Directions at chefdehome.com

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