One-Pot Puttanesca

INGREDIENTS & PREP

*** BEGIN INGREDIENTS & PREP***

1 box Veggiecraft Farms Cauliflower Spaghetti

12 oz. cherry tomatoes, halved

1/2 cup castelvetrano olives, halved and pitted

1/4 cup capers

1/2 oz. fresh parsley, chopped

2 tbsp extra virgin olive oil

1/8 tsp freshly ground black pepper, to taste

1 tbsp kosher salt

1/2 tsp freshly ground black pepper

4 1/2 cups water

*** END INGREDIENTS & PREP***

1

While pasta is cooking, bring water to a boil in a large pot. Add cauliflower and cook on medium-low heat until tender. Let cool.

2

Combine 4 cups of cooked cauliflower, garlic, and ½ cup of broth, and parmesan in a blender. Blend until smooth.

3

Add salt and pepper to taste.

4

Put remaining cauliflower florets on baking sheet with olive oil. Roast until brown and crispy on the edges.

5

Combine noodles with sauce, stir until coated.

6

Top with roasted cauliflower and basil, to taste.

7

Tag @veggiecraftfarms and use #VeggieRevolution to hashtag your photos on Instagram!