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Ingredients
- 2 tsp olive oil
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- 1 (28 oz.) can petite diced tomatoes
- ¼ cup pitted & quartered kalamata olives
- 2 tbsp capers
- 1 ¾ lb. cauliflower, cut into florets (about 4 cups)
- ¼ cup minced flat-leaf parsley
- Salt and pepper, to taste
View Full Recipe at Cookin' Canuck
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1216g | |
| Calories 915 | |
| Calories from Fat 114 | 12% |
| Total Fat 12.88g | 16% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 909mg | 38% |
| Potassium 1069mg | 31% |
| Total Carbs 45.24g | 12% |
| Dietary Fiber 10.2g | 34% |
| Sugars 7.77g | 5% |
| Protein 8.4g | 13% |
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