Cauliflower Puttanesca is a quick and easy weeknight meal that everyone will love. And served at room temp makes for a delicious side, too.
Cauliflower Puttanesca
4-6
Ingredients
- 1 jar (650 ml) David Rocco Puttanesca Sauce
- 1 jar (650 ml) water
- 1 head cauliflower, cut into small florets
- 1 400g David Rocco Strozzapreti
- 1 cup freshly grated Parmigiano Reggiano
- 2 tbsp extra-virgin olive oil, for drizzling
Instructions
- 1 Add the jar of Puttanesca sauce to a large pot over medium-high heat; then, fill the same jar with water. Add the water and cauliflower florets to the pot. Cook for 15 minutes or until tender.
- 2 Add 3 cups of water and bring to a boil. Then, add pasta and cook until done. Remove from heat, add Parmigiano Reggiano, and stir.
- 3 Let it rest for 5 minutes so all the flavours can come together. Serve each dish with an extra sprinkle of Parmigiano Reggiano and drizzle with some olive oil.
