If cauliflower rice and cauliflower gnocchi didn’t convince you that there’s nothing cauliflower can’t do, we’d like to introduce you to braised cauliflower puttanesca.
While I love taking the time on a lazy Sunday to make and slowly simmer my own marinara sauce, I fully support the convenience of the jarred stuff. You’ve got an almost-instant dinner when you toss it with cooked pasta (something I ate a whole lot of growing up), but that’s really just skimming the surface.
This tomato sauce is for making when plum tomatoes are at their peak, when the flavor of the fruit shines through, and all that is needed is quality olive oil, fresh garlic, salt, pepper and a bit of time. Sweet basil, freshly sliced at the last minute, is more than welcome but not necessary.