Cauliflower Pasta

Today was a "me day".  I decided to take the day off and pamper myself.  I gave myself a facial, took a long, hot shower, and painted my toe nails.  And most importantly, I finally managed to get to the grocery store after a week of boxed mac and cheese.  To wrap up the day, I decided to try a new recipe.  Found on Kitchen Daily, this pasta recipe puts an Italian twist on cauliflower.  It originally calls for red pepper flakes, but I omitted those for my stomach's sake.  I also omitted anchovy fillets...just because.

Penne with Cauliflower

1 head cauliflower, cored and cut into 4
olive oil
4 cloves garlic, chopped
2 tablespoons capers, chopped
2 to 4 tablespoons kalamata or oil-cured olives
white wine
1/2 cup grated Parmesan cheese
2 tablespoons flat leaf parsley, chopped

1) Boil cauliflower until very tender, then drain.  Cook penne according to instructions.

2) Heat 4 tablespoons olive oil over medium-high on a large skillet.  Add garlic and reduce heat to medium-low and stir.  Add capers and olives and saute with the garlic, but don't let the garlic brown.

3) Deglaze the pan with whit wine with just a splash.

4) Add the cauliflower to the olive mixture and mash with a fork, stirring it in and varying the textures.  Add salt and pepper to taste and even some pasta water if too dry.

5) Toss with the penne with the mixture and add cheese.  Top with parsley (which I, unfortunately, forgot to buy).  Sprinkle with a little more Parmesean for good measure, and serve.

It was great to eat something healthy again!  I will definitely be making this again.