Creamy Cauliflower Puttanesca


Creamy Cauliflower Puttanesca

“Creamy Cauliflower Puttanesca”


3 T. extra virgin olive oil
28 oz. can tomato puree
28 oz. can diced tomato including liquid
2 c. tomato juice
12 oz. jar sweet red roasted peppers including liquid, cut into squares or strips
30 (or more to taste) pitted Kalamata olives, cut in half from end to end
1/4 c. olive juice from jar
1/3 c. capers, drained
2 t. onion powder
2 t. garlic powder
2 t. dried basil
1 t. dried tarragon
1/2 t. red cayenne pepper (or more to taste)
1/2 t. ground allspice
1 T. sugar
5-7 fresh garlic cloves, finely chopped
2 t. liquid smoke
1 t. salt or to taste
freshly ground black pepper to taste
2, 1 lb. bags frozen cauliflower buds, partially thawed; cut larger pieces into bite-size

1 lb. bite-size dried rigatoni pasta, cooked in lots of salted boiling water until tender, then drained in colander

8 oz. Tofutti Better Than Cream Cheese (at room temperature)
1/2, 12 oz. container Tofutti Better Than Sour Cream (at room temperature)
zest and strained juice of 1 lemon
2 t. garlic powder
1/2 t. salt

1 c. froz. petite peas
salt to taste


In extra large skillet or pot, over medium heat, combine first 20 ingredients up to and including cauliflower. Stir well, then cook uncovered about 20 minutes at a fizzle of a boil, stirring occasionally. Turn heat off and let cauliflower marinate in the sauce till you’re ready to serve the dish.

When ready to serve, cook pasta being careful not to overcook, then drain well to remove all liquid from the tubes. While pasta cooks, reheat sauce to very hot.

In separate bowl combine Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, whipping with fork till fluffy. Add lemon zest, strained lemon juice, garlic and salt. Stir well to incorporate, then add to sauce, stirring slowly to evenly disperse.

Add peas to sauce, salt to taste, and cook till heated through.

Finally, either combine the sauce and the pasta in an extra large bowl to toss and serve, or you can ladle the sauce over individual servings of pasta. Tastes great either way.

Makes 15 cups (including pasta).

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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