Romanesco Cauliflower Pasta with Olives and Capers

Ingredients:

• 1 large head of romanesco (Can use any color)
• 2 tablespoons extra virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 3 large cloves garlic, finely chopped
• 1/2 cup pitted kalamata olives, sliced lengthwise
• 2 tablespoons capers, roughly chopped
• 1 teaspoon red pepper flakes
• 1 cup Italian parsley leaves, chopped (plus more for garnish)
• 1 lb dried linguini or fettuccine pasta
• Grated parmigiano-reggiano cheese, for serving

Instructions:

1. Preheat oven to 450°F (230°C) with rack in the center position.
2. Cut the romanesco into quarters, removing the florets from the core. Ensure they are bite-sized.
3. In a large bowl, toss the florets with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer.
4. Roast the florets for 15-20 minutes, or until they are tender and golden brown, tossing halfway through.
5. While the cauliflower roasts, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
6. In a skillet, heat the remaining olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute.
7. Stir in the sliced olives, chopped capers, and red pepper flakes. Cook for another 2-3 minutes until the olives are warmed through.
8. Lower the heat and add half of the chopped parsley to the skillet, stirring to combine. Keep the olive mixture warm off the heat.
9. In a large mixing bowl, combine the cooked pasta, roasted cauliflower florets, and olive mixture. Gently toss until everything is well mixed, adding reserved pasta water as needed to loosen the sauce.
10. Serve the pasta garnished with the remaining chopped parsley and grated parmigiano-reggiano cheese. Enjoy!