![spaghetti puttanesca with cauliflower in a metal pan](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/puttanesca-feature.jpg?w=3840&quality=75)
Spaghetti alla puttanesca is a classic Italian pasta dish that’s packed with the salty, umami flavours of capers, olives, tomatoes, Parmesan cheese and fresh herbs. For this spin on a staple, we add dimension with golden, lightly crispy roasted cauliflower and the sweetness of roasted tomatoes, making for a filling, delicious vegetarian main that’s simple, hearty and healthy. Enjoy!
ingredients
directions
![mise en place for spaghetti puttanesca with cauliflower](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/888x600-cauliflower-puttanesca-recipe.jpg?w=3840&quality=75)
Preheat oven to 450°F.
Place tomatoes on one half of a rimmed baking sheet, and the cauliflower on the other.
Whisk together 3 Tbsp oil, vinegar, salt and ¼ tsp pepper in a small bowl. Drizzle over vegetables; stir to coat (keeping the veggies separate will allow the cauliflower to crisp up when cooking despite the juicy tomatoes). Roast until cauliflower is golden and tender, about 25 minutes.
![tomatoes and cauliflower on a baking tray](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/888x600-cauliflower-puttanesca-recipe-2.jpg?w=3840&quality=75)
Cook pasta according to package directions in a large pot of generously salted water. Reserve ½ cup pasta water. Drain and set aside.
Heat remaining oil in a large skillet over medium heat. Add onion and garlic and cook until tender, about 6 to 8 minutes.
Add tomato paste and cook for 1 minute. Add cauliflower, tomatoes (and any juice), olives, capers, parsley, remaining pepper, pasta and pasta water; toss to coat.
Serve sprinkled with fresh basil and parmesan.
![spaghetti puttanesca with cauliflower, ready to serve](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/888x600-cauliflower-puttanesca-recipe-4.jpg?w=3840&quality=75)