Pasta with Cauliflower, Olives and Sun-Dried Tomatoes

Ingrédients

4 tablespoons extra-virgin olive oil, divided

½ cup panko breadcrumbs

3 medium garlic cloves, minced

½ teaspoon red pepper flakes, divided

Kosher salt and ground black pepper

2-pound head cauliflower, trimmed and chopped into ½-inch pieces

½ cup pitted black OR green olives OR a combination, chopped

¼ cup drained oil-packed sun-dried tomatoes, chopped

2 tablespoons red wine vinegar

8 ounces shells OR ziti

Optional garnish: Chopped fresh flat-leaf parsley (or basil) OR finely grated Parmesan (or pecorino Romano) cheese OR both

Instructions

In a 12-inch nonstick skillet over medium, combine 1 tablespoon oil, the panko, half of the garlic, ¼ teaspoon pepper flakes and ¼ teaspoon each salt and black pepper. Cook, stirring often, until the panko is golden brown, about 3 minutes. Transfer to a small bowl; set aside. Wipe out the skillet.

In the same skillet over medium, heat the remaining 3 tablespoons oil until shimmering. Add the cauliflower and ½ teaspoon each salt and black pepper. Cook, uncovered and stirring occasionally, until the cauliflower is well browned and tender, 12 to 15 minutes. Add the remaining garlic and cook, stirring often, until fragrant, about 1 minute. Transfer the cauliflower to a large bowl, then stir in the olives, sun-dried tomatoes, vinegar and the remaining ¼ teaspoon pepper flakes.

In a large saucepan, bring 2 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Drain the pasta, add to the bowl with the cauliflower mixture and toss. Taste and season with salt and black pepper. Serve sprinkled with the breadcrumbs.

Notes

Naturally sweet and mild in flavor, cauliflower pairs well with bold ingredients. In this recipe, we create a plant-based pasta dish that packs a punch thanks to briny olives, tangy-sweet sun-dried tomatoes and lots of garlic. A toasty breadcrumb topping spiked with red pepper flakes adds crisp texture. We like to use Japanese-style panko because it’s light and airy and crisps beautifully when toasted. Finish the dish with chopped fresh herbs or grated cheese, if you like; see the suggestions below.