Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spood, until the cauliflower is tender, 8 to 10 minutes more.
Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1029g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 234 (18%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 248.3mg||76 %|
|Sodium 1514.1mg||52 %|
|Potassium 2448.7mg||64 %|
|Total Carbohydrate 225.6g||66 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 208g|
|Protein 51.7g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1312
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