From Jesse Cool

Cauliflower is a favorite of mine, and in this recipe, it takes the place of meat. I like cauliflower cooked all ways, but I am especially fond of it cooked as my mother did — until it is soft, creamy, and sweet.

1 organic cauliflower head, cut into florets
1 pound penne pasta
1/3 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 1/2 tablespoons chopped fresh oregano
1/4 cup kalamata olives, pitted and chopped
1 teaspoon crushed red-pepper flakes
4 fresh parsley sprigs, chopped
Salt
Freshly ground black pepper
1/4 cup (1 ounce) shredded Asiago or Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook for 5 minutes, or until tender. Remove with a slotted spoon to a medium bowl, reserving the water. Cook the pasta according to package directions in the reserved water. Drain and place in a large serving bowl.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the garlic and cauliflower and cook for 5 minutes, stirring and breaking the cauliflower into bite-size pieces.

Add the wine, oregano, olives, and red-pepper flakes and cook for 3 minutes, or until the cauliflower is very tender. Add the parsley and season with the salt and black pepper. Pour over the pasta and toss to coat well. Top with the cheese.

Makes 6 servings.

Kitchen Tip: For additional color, add a small can of drained chopped tomatoes to the skillet when you add the wine.
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
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Image Credit: Garden Action U.K.
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