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Cauliflower Puttanesca
A low carb adaption of the popular Italian pasta dish, this low carb cauliflower puttanesca is spicy and delicious.
Course
Light Dinner/Lunch
Cuisine
low carb
Keyword
cauliflower
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
1
Calories
369
kcal
Author
Katherine Peters
Ingredients
3
strips bacon
1/2
pound
cauliflower
broken into florets, about 1 cup
1/4
teaspoon
garlic
ground
1/4
teaspoon
oregano
dried
1
pinch
crushed red pepper flakes
optional
1
tablespoon
tomatoes
diced
1
tablespoon
kalamata olives
pitted and quartered
1
teaspoon
capers
1/4
cup
chicken broth or water
1
teaspoon
parsley
minced
1
tablespoon
grated Parmesan cheese
Salt and pepper
to taste
Dash of hot sauce
Instructions
Cook the bacon in a small skillet.
Remove bacon from the skillet and set aside. Reserve 1 tablespoon of the bacon grease in the pan.
Add the cauliflower, garlic, and oregano -saute for 2 minutes.
Add the crushed red pepper, tomatoes, olives, capers, and chicken broth.
Bring to a boil, reduce the heat, cover, and simmer about 5 minutes, or until the cauliflower is tender.
Remove the lid and let any excess liquid cook off.
Stir in the parsley, Parmesan, and cooked bacon. Taste and adjust seasonings - add hot sauce for a little extra punch.
Nutrition
Calories:
369
kcal
|
Carbohydrates:
13
g
|
Protein:
14
g
|
Fat:
29
g
|
Saturated Fat:
9
g
|
Cholesterol:
47
mg
|
Sodium:
762
mg
|
Potassium:
808
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
125
IU
|
Vitamin C:
111.4
mg
|
Calcium:
105
mg
|
Iron:
1.4
mg