Pasta Puttanesca with Roasted Cauliflower



For the cauliflower:
• 1 head (2 pounds) cauliflower
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3 cloves of garlic, skin on

For the spaghetti:
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, peeled and chopped
• 2 teaspoons anchovy paste
• 1/2 teaspoon dried red chile flakes, plus more to taste
• Kosher salt
• 3/4 pound spaghetti
• 1 can (28 ounces) whole tomatoes, tomatoes crushed by hand, juices reserved
• 1/2 cup pitted kalamata olives, chopped
• 2 tablespoons drained capers
• Freshly chopped parsley, for serving
• Freshly ground black pepper, for serving
• Lemon wedges, for serving

To view the full recipe, click here!



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