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Mediterranean Roasted Cauliflower, Tomato Sauce and Olives with Pasta

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I roasted cauliflower with 1 each sliced yellow and red onions, which came out delicious with the nice caramelization. The tomato sauce was so flavorful, olives added some depth. I used parmesan cheese, and it enhanced the overall flavor.















1 pound cauliflower florets
about 1/2 head cauliflower
1 ½ tablespoons olive oil
or other vegetable oil
3 cloves garlic
¼ teaspoon cayenne pepper
or to taste
14 ounces tomatoes
1 can, chopped with juice
1 pinch sugar
1 teaspoon thyme
freshly chopped, or 1/2 teaspoon dried
salt and black pepper
freshly ground, to taste
12 kalamata olives
pitted and cut in half lengthwise
¾ pound spaghetti
or other pasta, prefer whole wheat
2 ounces feta cheese
crumbled, or ricotta salata, or grated parmesan


Preheat oven to 400℉ (200℃).

Bring a large pot of salted water to a boil and add the cauliflower. Cook for 2 minutes and transfer to a bowl of ice water to stop cooking. Drain and blot dry.

Cover the pot, reserve the water to cook the pasta later.

Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt.

Place on a baking sheet, roast 30 minutes, stirring twice, until tender and lightly browned. Remove from the oven and set aside.

Meanwhile, in a wide, nonstick skillet or a 3-quart saucepan, heat the remaining oil over medium heat and stir in the garlic and cayenne pepper.

Cook, stirring, until fragrant, about 1 to 2 minutes. Stir in the tomatoes, sugar, thyme, and salt, and bring to a simmer.

Simmer over medium-low heat, stirring often, until thick, 18 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more.

Season with salt and black pepper if desired. Return the water to a boil.

Stir in the pasta and cook until the pasta is al dente, usually about 10 to 11 minutes.

Drain and toss with the cauliflower-tomato mixture until evenly coated.

Sprinkle the cheese over the top. Serve warm.


* not incl. in nutrient facts

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Islamorada, United States
 over 4 years ago

sounds delish, dinner tomorrow. :)

Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 43417% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 145mg 6%
Total Carbohydrate 25g 25%
Dietary Fiber 7g 27%
Sugars g
Protein 31g
Vitamin A 14% Vitamin C 108%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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