Roasted Cauliflower with Tomato Sauce and Black Olives Recipe | @Atkins

Roasted Cauliflower with Tomato Sauce and Black Olives Recipe

Atkins Roasted Cauliflower with Tomato Sauce and Black Olives
Net Carbs
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 1/2 cup Cauliflower
  • 4 tbsp Canola Vegetable Oil
  • 0 1/4 cup, sliced Onions
  • 1 clove Garlic
  • 3 plum Tomatoes
  • 0 29/48 each Bay Leaf
  • 2 tablespoon Extra Virgin Olive Oil
  • 3 tsp Oregano
  • 2 tbsp, drained Capers
  • 0 1/4 cup, sliced Black Olives
  • 2 tbsp Parsley


This recipe caramelizes both the onions and cauliflower, a technique that cooks the sugars out of food, whether meat, vegetables or fruit, giving them sweetness and an appealing golden-brown color. You do need to watch carefully to ensure you don't burn the food. You may want to use two smaller pans, so you don't crowd the cauliflower, which would keep it from browning. Cut or break the cauliflower into florets, discarding the greens and reserving the stems for another use. You can make the tomato sauce ahead of time and keep up to a week in the fridge or a week in the freezer. 

  1. Bring a large pot of water to a boil. Meanwhile, place the water and ice cubes in a bowl.
  2. Blanch the cauliflower florets for 5 minutes, until tender. Remove and plunge into the ice bath. Once chilled, refrigerate until ready to cook.
  3. To make the sauce, heat 2 tablespoons of canola oil in a small saucepot over high heat. When hot, add the onions and caramelize them. Add the minced garlic and cook until it releases its aroma, being careful not to burn it. Finely dice the tomatoes and removed any seeds.  Add the tomatoes and bay leaf and bring to a simmer. Reduce the heat and simmer, uncovered, for 45 minutes, stirring every 10 minutes.
  4. Allow the sauce to cool and purée in a blender. Stir in 2 tablespoons olive oil, oregano, salt and pepper. Set aside or refrigerate, if prepared in advance.
  5. In a small saucepot, reheat the tomato sauce and then add the capers. Turn off the heat, cover and keep warm.
  6. Heat 2 tablespoons of canola oil in a large sauté pan over high heat. Season the blanched cauliflower with salt. Once the oil is hot, add the cauliflower and caramelize it on all sides.
  7. To serve, place the tomato sauce on a serving plate and top with the cauliflower florets. Garnish with black olives and parsley.
This recipe was created for Atkins by chef Mike Isabella.

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