Mediterranean Pasta with Cauliflower February 6, 2008

Cauliflower is at its best from December through March when it is in season and most plentiful in your local markets. Cauliflower is a member of the cruciferous family of vegetables like broccoli, cabbage and kale. It has a compact head (called a “curd”), usually about six inches in diameter that is composed of undeveloped flower buds.

Ingredients:

• 1 pound pasta - rigatoni, shells, or spaghetti
• 1 medium head cauliflower, trimmed and cut into florets
• 1 tablespoon extra virgin olive oil
• 3-4 cloves garlic, minced
• 1 medium red bell pepper, chopped
• 1/4 teaspoon red pepper flakes
• 1 can crushed or diced tomatoes, 14.5 oz.
• 1/4 cup kalamata olives, pitted and slivered
• 1 small jar artichoke hearts, marinated 
• 2 teaspoon fresh oregano, chopped
• 4 cups fresh spinach
• 3/4 cup crumbled feta cheese
• freshly cracked black pepper

Preparation:

1. Cook pasta as directed. 3 minutes before pasta is done, add cauliflower florets to water. Continue boiling for remaining 3 minutes. Drain pasta and cauliflower. If you prefer, you can blanch the cauliflower in a separate pot of boiling water for 3 minutes.
2. Meanwhile, heat olive oil. Add garlic and peppers; sauté until tender.
3. Add red pepper flakes, tomatoes, olives, artichokes (in juice) and oregano. Cook for another 4 minutes.
4. Stir in spinach and cook until wilted.
5. Toss sauce with pasta and cauliflower. Add feta and stir. Season with cracked pepper.

Makes 4-6 servings