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Mediterranean Roasted Cauliflower, Tomato Sauce and Olives with Pasta

Mediterranean Roasted Cauliflower, Tomato Sauce and Olives with Pasta Mediterranean Roasted Cauliflower, Tomato Sauce and Olives with Pasta Mediterranean Roasted Cauliflower, Tomato Sauce and Olives with Pasta

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

Add review





sounds delish, dinner tomorrow. :)

about 7 years ago

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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