Kalamata Cauliflower Pasta

adapted from Alice Waters’ The Art of Simple Food
submitted by Wells Whitney

preparation time: 20 minutes

serves 6

1 head of cauliflower, sliced ½ inch thick and chopped into pieces

Extra-virgin olive oil, as needed

Sea salt and freshly ground pepper

3 cloves garlic, medium chop

1 tablespoon capers, rough chop

12 Kalamata olives, pitted and rough chop

1 to 2 cups parsley, chopped and lightly packed

A few shakes of Korean chili Flakes

12 ounces uncooked fettuccine or tagliatelle pasta

Put the water on to boil for the pasta while you prep the ingredients. Start cooking the pasta after beginning to brown the cauliflower.

Preheat a cast iron pan on high until hot. Add 1 tablespoon olive oil. When hot add cauliflower, ¼ teaspoon salt, and sauté for 10 minutes on high heat until golden brown, and then stir in garlic. Stir and cook for a minute, then add capers and olives. Cook until everything is warm, about 3 to 4 minutes. Taste for salt, add more olive oil if dry. Add ¾ of the parsley and a few shakes of Korean chili flakes, stir.

Drain the pasta when it’s al dente, saving a cup of the cooking water. Return the pasta to the empty pot and add the cauliflower mixture to it. Over low heat stir gently; add salt if needed, pepper to taste, reserved pasta water if dry, and/or olive oil. Garnish with remaining chopped parsley.

For those of us who love cauliflower, this is a very basic, easily thrown together, but delicious dish - it can be spiced up or not. It could go with many pasta types.