Mediterranean Roasted Cauliflower, Tomato Sauce & Olives with Pasta

Directions

Preheat oven to 400℉ (200℃).

Bring a large pot of salted water to a boil and add the cauliflower. Cook for 2 minutes and transfer to a bowl of ice water to stop cooking. Drain and blot dry.

Cover the pot, reserve the water to cook the pasta later.

Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt.

Place on a baking sheet, roast 30 minutes, stirring twice, until tender and lightly browned. Remove from the oven and set aside.

Meanwhile, in a wide, nonstick skillet or a 3-quart saucepan, heat the remaining oil over medium heat and stir in the garlic and cayenne pepper.

Cook, stirring, until fragrant, about 1 to 2 minutes. Stir in the tomatoes, sugar, thyme, and salt, and bring to a simmer.

Simmer over medium-low heat, stirring often, until thick, 18 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more.

Season with salt and black pepper if desired. Return the water to a boil.

Stir in the pasta and cook until the pasta is al dente, usually about 10 to 11 minutes.

Drain and toss with the cauliflower-tomato mixture until evenly coated.

Sprinkle the cheese over the top. Serve warm.