Jump to Recipe Print Recipe
Cauliflower in puttanesca sauce is addictive thanks to the classic Italian spicy salty sauce – vegan version for this recipe.
Cauliflower in Puttanesca Sauce Recipe {Vegan}
If you think you don't like cauliflower, I beg you to give it another chance with this cauliflower with puttanesca sauce. Believe me, I know what you're thinking. "Ugh, not another mushy, flavorless cauliflower recipe." The same thought used to turn me away from this Vitamin C and Vitamin K-packed vegetable.
Then I started roasting it with spices, grating it for salads and using it as a base for a vegan soup. Cauliflower is now something that I actually crave. Yes, crave!
Puttanesca is one of my all-time favorite pasta sauces, mostly thanks to my love of all-things salty. Kalamata olives and capers simmered in a tomato sauce. What's not to love?! It's pairs very well with cauliflower.
Jump to:
- Cauliflower in Puttanesca Sauce Recipe {Vegan}
- Tips for making this recipe
- Ingredients for cauliflower puttanesca
- Make-Ahead and Storage
- What to serve on the side
- Other Cauliflower Recipes You'll Love
- Printable Recipe
Tips for making this recipe
- Large skillet with a lid: I pulled out my very handy Everyday Pan (seriously, I you don't have one of these, you need to buy one…stat!) and set to work. Of course, any large skillet (preferably nonstick) will do.
- Prep Work Efficiency: Have all your ingredients measured and ready before you start cooking. The sauce comes together in a matter of minutes, so having everything within reach helps streamline the process.
- Customize Spice Levels: Adjust the amount of crushed red pepper flakes to suit your spice preference. If you enjoy a bolder kick, feel free to add more; for a milder flavor, reduce the quantity accordingly.
- Versatility with Beans: I've served this cauliflower recipe as both a side dish and an entree. To make this into a meatless dinner option, stir in some white beans (cannellini/great northern) for added protein.
Ingredients for cauliflower puttanesca
- Cauliflower: You'll need about 4 cups of cauliflower florets for this recipe. Either cut them from a whole head of cauliflower or buy pre-chopped cauliflower.
- Tomatoes: I used a large can (28 ounces) of petite diced tomatoes. If you prefer a smoother sauce, use canned crushed tomatoes instead.
- Seasoning: Use fresh garlic cloves, dried oregano and crushed red pepper flakes. Adjust the red pepper flakes depending on the level of spice you prefer.
- Olives: Look for pitted kalamata olives in any grocery store. Use a small sharp knife to cut each olive into quarters.
- Capers: Briny capers add a wonderful punch of flavor. Capers can usually be found near the olives in well-stocked grocery stores.
- Parsley: Mince some flat-leaf parsley to stir into the sauce after cooking.
See recipe card below for full ingredients list & recipe directions.
KEEP IN TOUCH
and receive recipes straight to your inbox!
Make-Ahead and Storage
Make-Ahead: Prepare the recipe in advance and store it in an airtight container in the refrigerator for up to 2 days. If you've made a batch of steamed cauliflower for your meal prep, stir it into the sauce at the end.
Storage: Leftovers can be stored in the refrigerator for 2-3 days. For longer storage, freeze the cauliflower puttanesca in a freezer-safe container for up to one month.
Reheating: To reheat, defrost in the refrigerator or on 50% setting in the microwave. Gently warm the leftovers on the stovetop or in the microwave.
What to serve on the side
- Pasta or Rice: Serve the cauliflower puttanesca over your favorite pasta or a bed of fluffy rice for a complete and hearty meal. Add some protein, such as poached chicken breasts or cannellini beans.
- Salad Greens: A green salad tossed with balsamic vinaigrette is an easy side dish.
- Grated Parmesan or Vegan Parm Substitute: Sprinkle some grated Parmesan cheese or a vegan Parmesan substitute over the cauliflower just before serving.
Other Cauliflower Recipes You'll Love
Baked Cauliflower Casserole with Goat Cheese
Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower
Sloppy Joe Cauliflower Rice Recipe
How to Steam Cauliflower
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Printable Recipe
- 2 teaspoons olive oil
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 28 ounce can petite diced tomatoes
- ¼ cup pitted & quartered kalamata olives
- 2 tablespoons capers
- 1 ¾ pounds cauliflower cut into florets (about 4 cups)
- ¼ cup minced flat-leaf parsley
- salt and pepper to taste
Cook ModePrevent your screen from going dark
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the garlic, oregano and red pepper flakes, and cook for 30 seconds to 1 minute. Avoid burning the garlic.
- Stir in the diced tomatoes, kalamata olives and capers. Bring to a boil, then simmer for about 5 minutes.
- Add the cauliflower, stirring to coat and cover. Cook until the cauliflower is tender, stirring occasionally, about 15 minutes.
- Stir in the parsley, season with salt and pepper if necessary and serve.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it. Serving: 1Cup | Calories: 116.2kcal | Carbohydrates: 14.5g | Protein: 4.1g | Fat: 4.5g | Saturated Fat: 0.5g | Sodium: 672.7mg | Fiber: 4.6g | Sugar: 7.2g If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
This post was originally published on October 1, 2014 and updated on February 20, 2024.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
