This is a take on my “classic” spicy artichoke sauce. I was light on artichokes and had half a head of purple cauliflower to use up. Voila, dinner.
Spicy Cauliflower-Artichoke Sauce
1 red onion, chopped
Some marinated artichokes, chopped
Some cauliflower, chopped
28-oz diced tomatoes
10-12 kalamata olives, chopped
2 tablespoons capers + some juice
dash of lemon juice
chili flakes to taste
pepper to taste
Saute the onion in some of the marinated oil from the artichokes. When they are soft, add the cauliflower and saute for a minute.
Add the tomatoes, artichokes, kalamata olives and spices. Let simmer covered while your pasta of choice cooks. The cauliflower will cook through in this time (make sure the chunks are small).
When the pasta is ready add the capers, caper juice and lemon. Serve over pasta with parmesan if cheese is your thing. This sauce is usually salty enough from the olives and capers not to need any additional salt.