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Ingredients
US|METRIC
5 SERVINGS
- 1 whole leaves (head cauliflower, outer, removed and stem cut off at the base)
- 28 oz. tomatoes (whole peeled or large diced)
- 14 oz. tomatoes (whole peeled or large diced)
- 3 Tbsp. olive oil
- 2 onions (medium, peeled, quartered and each quarter broken up into its “petals”)
- 6 oil (cured anchovies, or 2 teaspoons anchovy paste)
- 6 cloves garlic (peeled, smashed and rough-chopped)
- 1/3 cup raisins (dried golden or green)
- 1/4 tsp. red pepper flakes (or more, to taste)
- 1/2 tsp. Herbes de Provence (crumbled in palm of the hand, or more, to taste)
- 1/2 cup Kalamata olives (or green, pitted)
- 3 Tbsp. capers (salted, dried, rinsed well and squeezed)
- fresh flat leaf parsley (Chopped, for garnish, optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium300mg13% |
| Potassium730mg21% |
| Protein4g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars13g |
| Vitamin A50% |
| Vitamin C70% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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