Cauliflower Cacciatore
(from Bridgette’s recipe box)
Source: Mama Pea
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 8 oz. dry whole wheat spaghetti
- 1 head of cauliflower, chopped into florets
- 1 medium onion, sliced
- 1 red bell pepper, seeded and chopped
- 2 c. white mushrooms, sliced
- 1 t. minced garlic
- One 14.5 oz. can organic fire-roasted tomatoes, in juice (i.e. Muir Glen)
- 1/2 t. oregano
- 1/2 t. salt
- pinch of red pepper flakes (optional)
- fresh basil for garnish
Directions
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Prepare pasta according to package directions, drain and set aside.
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Bring a medium pot of water filled two-thirds of the way full to a boil.
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Cut cauliflower into bite-size florets.
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Place cauliflower into the boiling water, lower heat and simmer for 5-7 minutes, until cauliflower is tender, but still firm and not even starting to get mushy.
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Drain cauliflower and rinse with cold water.
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Set cauliflower aside.
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Place a large skillet that has been spritzed with oil or cooking spray over medium high heat. Add onion, red pepper and mushrooms and sauté for 5-7 minutes, until starting to brown.
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Add garlic, tomatoes, oregano, salt and red pepper flakes, if using.
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Bring to a simmer and then add cauliflower to the pan and gently coat with sauce.
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Spoon over hot pasta, garnish with basil and serve.