Cauliflower is an excellent replacement not only for rice but also for pasta. Don’t believe me? Try this Gluten Free Cauliflower Pasta Puttanesca Recipe!
⏲️Cooking Time: 45 min
🦋Calories: 416 kcal/serving
INGREDIENTS
For 2 servings
👉620 g (1.5 lbs.) cauliflower
👉100 g (3.5 oz) mixed olives with a pit
👉80 g (3 oz) sun-dried tomatoes
👉5–6 garlic cloves
👉½ lemon
👉2 tbsp capers
👉4 tbsp olive oil
👉handful basil leaves
👉handful parsley leaves
👉½ tsp chilli flakes
METHOD
1. Preheat the oven to 220ºC (450ºF). Cut cauliflower into bite-sized pieces and place them on a greased olive oil baking tray. Bake for 20–25 mins until cauliflower will be charred a little.
2. Cut the tomatoes into quarters and pit the olives. Heat 2 tbsp olive oil in a pan. First, fry the garlic for 1–2 mins until fragrant, then add tomatoes, olives, capers, and chilli flakes. Cook for 5 mins, stirring occasionally.
3. Grate the zest of a lemon, 1 tsp will be enough. Then, squeeze half of the lemon. Remove cauliflower from the oven and add the contents of the pan, including flavoury oil. Add zest and pour in the juice. If olives and capers are sour, add only ¾ of the juice. Stir well, then add parsley and basil. Stir again and serve.
P.S. You may enjoy this vegan meal hot and cold, as a side dish and separate.
#recipe #pasta #glutenfree
Gluten-Free Cauliflower Puttanesca 1 tbsp olive oil 650 g (1.5 lbs.) cauliflower Give it a nice haircut 220ºC (450ºF) for 20–25 mins Let the cauliflower char a little 80 g (3 oz) sun-dried tomatoes 100 g (3.5 oz ) mixed olives with a pit
Thank you, the Internet, you taught me how to deal with them Grate 1 tsp lemon zest Squeeze 1/2 lemon 5–6 garlic cloves 3 tbsp olive oil 2 tbsp capers Heat it all up You may not need all the juice Parsley and basil leaves, handful of each Enjoy! CHECK ALSO THIS RECIPE!