• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1 medium white onion, diced
  • 1 cup (250ml) black olives, pitted
  • 6-8 anchovy fillets, roughly chopped
  • 3 tbsp (45ml) drained capers
  • 1/2 tsp (2ml) hot pepper flakes
  • 1 can (38 ox/796 ml) crushed tomatoes
  • 1 head cauliflower, cut into small florets
  • 1 lb (500lb) pasta
  • 1 cup (250ml) freshly grated Canadian Asiago
  • Salt and pepper, to taste

Cauliflower Puttanesca Pasta with Canadian Asiago

A white plate with a serving of spaghetti squash topped with cheese.


  • In a large, deep skillet or saucepan, heat 1/4 cup (60ml) of the oil over medium-high heat.
  • When the oil shimmers, add the onion, olives, anchovies and capers. Saute for a few minutes until the anchovies start to dissolve and the onions soften.
  • Stir in the hot pepper flakes and tomatoes. Add the cauliflower and cook, stirring occasionally for 30 minutes or until the cauliflower is tender.
  • Reduce heat to low.
  • Meanwhile, bring a large pot of water to a boil. Salt water liberally and stir in the pasta.
  • Cook pasta for about 4 minutes or until about two-thirds of the way cooked.
  • Drain pasta, reserving about 2 cups (500ml) of the cooking water.
  • Stir pasta into the cauliflower sauce along with the reserved pasta cooking water and continue to cook the pasta on medium-high heat until al dente and the water has reduced.
  • Remove from heat; sprinkle with cheese and drizzle with some extra virgin olive oil.
  • Give everything a stir and then let rest for about 5 minutes before serving so all the flavours can come together.


Calories 670
Protein 23 g
Carbohydrates 83 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 1650 mg
Fibre 7 g
Sugars 9 g

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

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