Creamy Cauliflower and Penne

From Your Organic Kitchen


1 head cauliflower, cut into florets                     1 ½ tsp crushed red pepper flakes

1 lb. penne pasta                                              5 fresh parsley sprigs, chopped

½ cup extra virgin olive oil                                 Salt

5-6 garlic cloves, thinly sliced                            Fresh ground black pepper

3/4 cup dry white wine                                      1/3 cup shredded Asiago or Parmesan     

¼ cup kalamata olives, chopped and pitted       2 TBSP chopped fresh oregano



  Bring a large pot of salted water to boil over high heat.  Add the cauliflower and cook 5 minutes, or until tender.  Remove with a slotted spoon and reserve the water.  Cook the pasta according to package directions in the reserved water.  Drain and place in a large serving bowl. 

  Meanwhile, in a large skillet, heat the oil over medium-high heat.  Add the garlic and cauliflower and cook for 5 minutes, stirring and breaking the cauliflower into bite-size pieces.

  Add the wine, oregano, olives, and red pepper flakes and cook for 3 minutes, or until cauliflower is very tender.  Add the parsley and season well with salt and black pepper.  Pour over the pasta and toss to coat well.  Top with the cheese.


*this dish is excellent served with lightly seasoned grilled or sautéed boneless chicken breasts.