Photo: Mike Kenneally
Cauliflower in Puttanesca Sauce Recipe
10 ingredients
10 min + 20 min
Makes 4 cups
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Estimated Nutrition (whole recipe, rough)
226
Calories
6g
Protein
15g
Fat
21g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp olive oil
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- 1 (28 oz.) can petite diced tomatoes
- ¼ cup pitted & quartered kalamata olives
- 2 tbsp capers
- 1 ¾ lb. cauliflower, cut into florets (about 4 cups)
- ¼ cup minced flat-leaf parsley
- Salt and pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes