A note from Janice — my daughter Joanna is not only a brilliant classics professor who looks just like the Mona Lisa, but she is also a fabulous cook. Here’s a recipe she made up, and here’s why I love it:
- I love Joanna and all things related to her
- I love saying puttanesca, which is a melodious and charming word (and which means prostitute, apparently).
- The dish is easy and gorgeous and delicious. You can make some of it or all of it ahead of time. Quinoa, a high-protein healthy grain that I usually find to be pretty boring, really shines here. And you can make the dish even heartier by adding white beans or shredded cooked chicken or cooked shrimp or whatever. Have a great weekend!
1 cup quinoa, cooked according to package directions
1 head cauliflower, pulled apart into florets
1 Tbl extra virgin olive oil
1 clove garlic, minced or smashed or whole
½ tsp red pepper flakes (optional)
1 14 ½ oz can diced tomatoes, drained
½ cup pitted Kalamata olives
1 tablespoon capers (optional)
chopped parsley or cilantro
Preheat oven to 350 degrees.
Place cauliflower florets in a foil-lined baking sheet and toss with oil, garlic, and red pepper flakes.
Bake until the florets are the desired tenderness, around 15 minutes.
Put cooked quinoa in a bowl, and top with the cauliflower mixture, tomatoes, olives and capers. Sprinkle chopped parsley over the top.
Let me know what you think!