Cook the ravioli according to the package directions. Reserve ¼ cup of the pasta water, drain the ravioli, and return them to the pot.
Heat the oil in a large skillet over medium heat.
Add the cauliflower, garlic, red pepper, and salt and cook, stirring occasionally, until the cauliflower is tender and golden brown, 12 to 15 minutes.
Gently mix the ravioli with the cauliflower mixture, olives, and reserved pasta water.