Ingredients
8 ounces radiatore pasta
8 ounces cauliflower florets
1/2 cup sliced green olives
2 tablespoons capers
1 tablespoon olive oil
2 cloves minced garlic
a splash of white wine (optional)
salt and black pepper to taste
fresh or dried parsley for garnish
Instructions
Boil pasta according to package directions. You may cook the cauliflower florets with the pasta, but for best flavor, spray them with a bit of avocado oil and roast them at 375°F for twenty minutes, or until golden.
Drain pasta, reserving the pasta water.
While the pasta and cauliflower cook, add the olive oil to a skillet over medium heat.
When it is hot, add the garlic and cook for one minute. Add olives and capers, and heat through. Add a splash of white wine (optional) and cook til alcohol bubbles off.
Toss in pasta and cauliflower, and about 1/4 cup of the pasta water. Cook til you like the consistency of the sauce, one to two minutes.
Add salt and pepper to taste.
Garnish with fresh or dried parsley.
Enjoy!