penne or some other short pasta
small head cauliflower (about 1 1/2 pounds), cored and cut into small florets
kosher salt and black pepper
cloves garlic, chopped
28-ounce can whole peeled tomatoes
pitted kalamata olives, chopped
crushed red pepper
chopped fresh flat-leaf parsley
grated Parmesan, for serving
- Cook the pasta according to the package directions. Drain and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.
- Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.