ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta with Cauliflower and Olives

Prep time 10 mins
Cook time 20 mins
Yield 6 Servings


  • 3 cups cauliflower florets, from half a medium head (about 1 1/2 lb.)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 pound green (spinach)
  • penne pasta
  • 1 cup pitted black olives, sliced
  • 1 (28 oz.) jar marinara sauce
  • 1/2 cup grated Parmesan

Nutrition Information

  • calories 447
  • fat 14 g
  • satfat 4 g
  • protein 17 g
  • carbohydrate 64 g
  • fiber 5 g
  • cholesterol 55 mg
  • sodium 852 mg

How to Make It

  1. Preheat oven to 450°F. Toss cauliflower florets with olive oil on a large baking sheet and season with salt and pepper. Roast, stirring and shaking pan once or twice, until cauliflower is lightly browned, 15 to 20 minutes.

  2. Bring a large pot of salted water to a boil and add pasta. Cook according to package directions or until soft, but not mushy, 10 to 12 minutes; drain in a colander. Return pasta to pot.

  3. Add olives, marinara sauce and cauliflower to pasta in pot. Sprinkle about 1/4 cup Parmesan over pasta and toss. Serve with remaining Parmesan cheese for topping.