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Photo by Eva Kosmas Flores
  • Total Time

    16 minutes

I have always loved puttanesca, the promiscuously salty team of flavors that sauced one of my favorite pasta dishes before I went gluten-free. In this quick vegan take on the recipe, I channel that same bold flavor, warming olives, capers, chiles, and jarred roasted tomatoes (or sun-dried, in a pinch) and spooning them all over simply roasted cauliflower.


Serves 4 to 6

1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
¾ cup extra-virgin olive oil
2 tsp. kosher salt, plus a pinch
10 large cloves garlic, finely chopped
1 cup drained oil-packed roasted or sun-dried tomatoes, halved
¾ cup pitted mixed olives, large ones halved
¼ cup drained capers
1½ tsp. red chile flakes
Large handful basil leaves, torn
Small handful small parsley sprigs
1 juicy lemon

Step 1

Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.

Step 2

In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.

Step 3

When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.

From Everyone's Table © 2021 by Gregory Gourdet. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins, Amazon, or Bookshop.

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  • This is a really flavorful vegan dish that can be served even on its own as a main dish.

    • Camena

    • Málaga

    • 9/5/2022

  • This was fantastic! I didn't use the full amount of oil but would next time and just save a bit for another purpose as my personal preference was a smaller amount. I had some oven dried tomatoes, used an olive mix but will go w castelvetrano or even a simple Spanish next time (seems like any type would lend well) and added some fresh grated parm before serving. I look forward to having this as a meal or side on repeat and will gladly try adding proteins.

    • Anonymous

    • 9/2/2022

  • It smelled heavenly but was a bit too briny. Must confess, I didn’t have enough sun dried tomatoes and the olives and capers were not strained as they should have been, so it’s maybe my fault. I will make it again though it was oily and that might be my error as welll. I love the idea of it and I’ll make it again paying attention to the brine.

    • Judith Goodman

    • 8/16/2022

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