This wonderfully different recipe is barely modified from Donna Klein's book The Mediterranean Vegan Kitchen. Great the first day, better the next.
3 T. extra-virgin olive oil
1 large head cauliflower, cut into florets then finely chopped
4 large cloves garlic, finely chopped
1/8 t. crushed red pepper flakes
1 14-oz. can petite-diced tomatoes with liquid
1/4 c. drained capers
1/2 c. vegetable broth or water, separated
2 T. tomato paste
salt and freshly ground pepper, to taste
1/8 t. turmeric
1/2 t. sweet paprika
1 lb. small tubular pasta (I used a small penne.)
1/4 c. chopped fresh basil
1 c. panko bread crumbs
Add the oil to a deep-sided skillet with a lid, and heat over medium heat. Add the cauliflower and cook, stirring, until the cauliflower is just softened, about 5 minutes. Add the garlic and red pepper flakes, and cook, stirring, for 3 minutes.
Add the tomatoes and their juices, capers, 1/4 c. broth (or water), tomato paste, salt (I used 1 teaspoon.), and freshly ground pepper. Bring to a brisk simmer over medium-high heat, reduce the heat, cover, and simmer for 15 minutes. Add the turmeric, paprika, and remaining 1/4 c. broth (or water). Increase the heat to medium, and cook, uncovered, stirring occasionally until the liquids are greatly reduced.
Meanwhile, cook the pasta in boiling salted water according to package directions. Drain well, add to the cauliflower mixture, add the basil, and stir to combine.
Serve immediately, topped with bread crumbs. Serves 6.