HOW TO MAKE: Cauliflower Puttanesca
Ingredients:
1 jar (650 ml) David Rocco Puttanesca Sauce
1 jar (650 ml) water
1 head cauliflower, cut into small florets
2 tbsp extra-virgin olive oil, for drizzling
1 cup freshly grated Parmigiano Reggiano
In a large pot over medium-high heat. Add the jar of Puttanesca sauce and fill the same jar with water. Add the cauliflower florets and water. Cook for 15 minutes or until tender. Then, turn off the heat, add Parmigiano Reggiano and stir. Let it rest for 5 minutes so all the flavours can come together. Serve each dish with Parmigiano Reggiano and drizzle with some olive oil.
Serves 4-6 people