My Husband made this one while I was out of town. I didn’t get to try it but he said the kids had double servings and he can’t wait to make it again!
1 lb. penne
3 Tbs. Olive oil
1 large head cauliflower 2 lbs., cored and cut in florets
Sea salt and black pepper to taste
4 cloves garlic
28 oz. can crushed tomatoes
8 oz. can tomato sauce
¾ c. Kalamata Olives
¼ tsp. crushed red pepper
2 Tbsp. parsley chopped
Grated Parmesan for serving
1. Cook Pasta according to directions. Drain and return to pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, salt and black pepper. Cock until golden about 4-6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and sauce, olives, and crushed red pepper. Cook, stirring occasionally until the cauliflower is tender 8-10 minutes.
3. Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.
Real Simple Feb 2012: Cauliflower Penne Puttanesca