Cauliflower Puttanesca

• 2 teaspoons olive oil
• 1/3 cup diced onion
• 1/3 cup chopped green bell pepper
• 1 garlic clove, minced
• 1 (14 1/2-ounce) can diced tomatoes, un-drained
• 1/4 cup water
• 1 tablespoon chopped pitted kalamata olives
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon capers
• 2 teaspoons tomato paste
• 1/8 teaspoon black pepper
• 4 1/2 cups cauliflower florets

1. Heat oil in a large nonstick skillet over medium heat. Add onion and green bell pepper; saute 6 minutes or until tender. Add garlic; cook 30 seconds. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thick. Keep warm.
2. Steam cauliflower 4 minutes or until crisptender. Spoon cauliflower onto serving plates; top with sauce.

olive oil, onion, green bell pepper, garlic, tomatoes, water, olives, red wine vinegar, sugar, capers, tomato paste, black pepper, cauliflower florets

Taken from www.myrecipes.com/recipe/cauliflower-puttanesca-0 (may not work)