Olive Cauliflower Pasta with Harissa

Ingredients

• 1 cauliflower (900 g)
• 2 tbsp olive oil
• 3 Garlic cloves
• 200 g Cherry tomatoes
• 40 g green olives (pitted)
• 300 g whole wheat penne
• Salt
• Pepper
• 2 tbsp tomato paste (20 g)
• 2 tbsp harissa (20 g; Arabic spice paste)
• 0.5 bunch flat-leaf parsley (10 g)

Instructions

1. 1.

   Clean and wash the cauliflower, then cut into florets. Heat oil in a high-sided pan. Fry the florets 8–10 minutes over medium heat, turning occasionally.

2. 2.

   Meanwhile peel and finely dice the garlic. Wash and halve the cherry tomatoes lengthwise. Halve the olives as well.

3. 3.

   Cook the pasta according to package instructions in plenty of boiling salted water for 9–10 minutes until al dente.

4. 4.

   Season the cauliflower with salt and pepper. Stir in tomato paste and cook 1 minute over medium heat. Add the cherry tomatoes and cook 3–4 more minutes. Mix in garlic, harissa, and olives with the cauliflower and simmer another 2–3 minutes.

5. 5.

   Wash the parsley, pat dry, finely chop the leaves, and fold half into the cauliflower mixture. Drain the pasta, reserving some cooking water, and stir it into the cauliflower. Taste and sprinkle with remaining parsley.