Rating: 3.5 stars
19 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

Recipe by Cooking Light October 2010


Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

35 mins
4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Place a small heavy roasting pan in oven. Preheat oven to 450°.

  • Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned.

  • Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.

Nutrition Facts

531 calories; fat 18g; saturated fat 6.4g; mono fat 8.6g; poly fat 1.3g; protein 18.3g; carbohydrates 77.4g; fiber 8g; cholesterol 22mg; iron 4.1mg; sodium 627mg; calcium 156mg.