Cauliflower Puttanesca

Ingredients

• 0.1 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 1 teaspoon capers 
• 4.5 cups cauliflower florets 
• 1  garlic clove minced
• 0.3 cup bell pepper green chopped
• 1 tablespoon kalamata olives pitted chopped
• 2 teaspoons olive oil 
• 0.3 cup onion diced
• 1 tablespoon red wine vinegar 
• 1 teaspoon sugar 
• 2 teaspoons tomato paste 
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and green bell pepper; saut 6 minutes or until tender.
3. Add garlic; cook 30 seconds.
4. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thick. Set aside, and keep warm.
5. Steam cauliflower 4 minutes or until crisp-tender. Spoon cauliflower onto serving plates; top with sauce.
6. carbo rating: 7