Mediterranean Roasted Cauliflower, Tomato Sauce & 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.
Yield
4 servingsPrep
12 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cauliflower florets
about 1/2 head cauliflower |
|
| 1 ½ | tablespoons |
olive oil
or other vegetable oil |
|
| 3 | cloves |
garlic
minced |
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cauliflower florets
about 1/2 head cauliflower |
|
| 23 | ml |
olive oil
or other vegetable oil |
|
| 3 | cloves |
garlic
minced |
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
| 404.6 | ml/g |
tomatoes
1 can, chopped with juice |
|
| 1 | pinch |
sugar
|
*
|
| 5 | ml |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 12 | each |
kalamata olives
pitted and cut in half lengthwise |
*
|
| 340.2 | g |
spaghetti
or other pasta, prefer whole wheat |
|
| 57.8 | ml/g |
feta cheese
crumbled, or ricotta salata, or grated parmesan |
|
Directions
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.
