Pasta with Cauliflower and Olives

Ingredients

• head cauliflower, cut into bite-sized piece s
• pound penne pasta
• 1/2 cup olive oil
• clove sgarlic, chopped, or to taste
• 1/2 cup schopped black olives
• tablespoon shredded basil leaves
• 1/2 teaspoon freshly ground black pepper, or to taste
• tablespoon grated Parmesan cheese, or to taste
• pinch red pepper flakes, or to taste

Instructions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender but not mushy, 4 to 6 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
3. While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
4. Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.

Tips

Use any kind of pasta you like. I like to preheat the pasta bowls with hot water so that the pasta will not get cold right away.