Cauliflower in Puttanesca Sauce

(Total time - 30 mins; Serving size – 1 cup – recipe makes 4 cups)

2 teaspoon olive oil

3 garlic cloves, minced

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

1 (28 oz.) can petite diced tomatoes

¼ cup pitted & quartered kalamata olives

2 tablespoon capers

1 ¾ lb. cauliflower, cut into florets (about 4 cups)

¼ cup minced flat-leaf parsley

Salt and pepper, to taste

Heat the olive oil in a large nonstick skillet set over medium heat. Add the garlic, oregano and red pepper flakes, and cook for 30 seconds to 1 minute. Avoid burning the garlic. Stir in the diced tomatoes, kalamata olives and capers. Bring to a boil, then simmer for about 5 minutes.

Add the cauliflower, stirring to coat and cover. Cook until the cauliflower is tender, stirring occasionally, about 15 minutes. Stir in the parsley, season with salt and pepper if necessary and serve.

Recipe taken from: cookincanuck.com/2014/10/cauliflower-in-puttanesca-sauce-recipe/

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The winter holiday season is fast approaching bringing with it our favorite yummy holiday foods. What would Thanksgiving, Christmas and New Year be without the foods our traditions now associate these holidays with? All the annual yummy treats we like and enjoy are offered within two months – November and December. We love to receive them, we make them for our families and share them with others too. It is such a fun filled season, especially if you enjoy extending and receiving hospitality.

To prepare for the added calories of the season, we need to adjust the recipes and meals we serve over the next few months. Pasta is always a filling and tasty treat during cold and chilly weather. This recipe comes from cookincanuck.com – it is just as good as the real thing, and cauliflower reduces the calories. All the more reason to serve it!

#cauliflower #vegetable