Cauliflower Cacciatore
This plant-based twist on the Italian classic features tender cauliflower florets sautéed in olive oil and dusted with rice flour for a delicate crust. They’re simmered in a rustic tomato sauce with bell peppers, onions, garlic, white wine, capers, and fresh oregano, then finished with chopped basil for brightness. Rich, hearty, and satisfying without meat or dairy, it’s a flavorful take on cacciatore that’s comfort food at its best.
Nutritional facts
Protein
8g
Carbs
33g
Calories
260kcal
Fat
11g
Ingredients
Extra Virgin Olive Oil, Vegetable Base, Black Pepper, Capers, Rice Flour, Garlic, Canned Roasted Tomatoes, Oregano, Onion, Kosher Salt, Basil, White Wine, Red Bell Pepper, Cauliflower
Contains soybeans, celery.
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About Marc Forgione
Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.
Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, *Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant*, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.
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