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.