Vegan Italian Cauliflower Peperonata Skillet Sauté | VegNews

Ingredients

• ¼ cup olive oil
• ½ yellow onion, thinly sliced into half moons
• 2 red bell peppers, thinly sliced
• 2 tomatoes, quartered, seeded, and cut into slices
• ¼ teaspoon salt, divided
• ⅛ teaspoon black pepper
• 6 cups cauliflower florets (1 small cauliflower)
• ¼ cup, plus 2 tablespoons water, divided
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• ½ cup packed curly parsley, chopped
• ⅓ cup sliced Kalamata olives
• Zest of 1 lemon
• Juice of ½ lemon
• 2 tablespoons gluten-free bread crumbs
• 2 cups cooked brown rice, for serving