Cauliflower Puttanesca Over Cavatelli - Christina Cooks

Ingredients

• Extra virgin olive oil
• 2-3 cloves fresh garlic, crushed
• Sea salt
• Generous pinch crushed red pepper flakes
• ½ red onion, diced
• 2 cups small cauliflower florets
• 1 32-ounce can diced tomatoes
• 3-4 tablespoons capers, drained, but not rinsed
• 12-18 oil-cured black olives, pitted, coarsely chopped