Pasta con Cavolfiore e Olive
By Lindsay Nixon of Happy Herbivore
In my early years as a vegan, pasta was the stand-by dish I prepared whenever omnivore friends were joining us for dinner. After all, even the most skeptical meat-eater is not going to be intimidated by pasta. Not only is pasta familiar to them, but they can also see exactly what is in the dish I'm serving. They aren't worried I'm trying to sneak in tofu or something else they find "weird."
Pasta is also a comfort food for my husband and because it is so easy to make, I serve pasta every Friday night. It feels like both a reprieve and an indulgence, and I am thankful that pasta carries through every season.
Recently, I was planning to make spaghetti alla puttanesca, a savory Napoleon dish featuring a sauce made of tomatoes, black olives, capers, olive oil, and garlic, when I realized I didn't have black olives or spaghetti.
I did, however, have green olives, and decided I'd try to make that work with the ziti I had on hand. Knowing that pasta tastes best when kept simple, I tossed the pasta with marinara and stirred in sliced green olives in. It was delightful, but since I try to balance my pasta with vegetables, I wanted to add something else.
Cauliflower is my usual go-to when I can't decide what vegetable to use, and in this dish, I knew it's natural creamy and buttery flavor would be the perfect complement. In fact, if you really want to indulge, pair linguine with vegan butter (or a good quality olive oil), garlic, sliced green olives, and a squeeze of fresh lemon juice at the end. When the fat infuses with the garlic and olives during cooking, it creates a flavorful, fragrant sauce that will blow your mind. A squeeze of lemon juice or pinch of zest at the end adds a depth that will delight all of your senses.
This dish, which is much lighter in terms of fat and calories, is also striking with its flavor and aroma, especially if you add a sprinkle of vegan parmesan on top.
If you don't like green olives, you can substitute kalamata olives or sliced black olives. Capers also work in a pinch or you can use peas (approximately 1/2-cup) if you have concerns about fat or sodium in olives. Occasionally, when I'm feeling rather fancy, I will roast the cauliflower first and then crumble it into much smaller florets before mixing it into the pasta dish. This can be served warm or chilled, making it a wonderful option for lunch the next day if you have leftovers.
Lastly, it is worth noting that not all green olives taste the same. If you don't like pimento-stuffed green olives, you may still like other varieties of green olives. For example, Castelvetranos olives are much milder by comparison. They're also a brilliant bright green which adds a nice visual element. How the olives are cured can also affect their flavor. Specifically, brine-cured olives tend to be sweeter, and dry-cured olives tend to be less bitter. Lye-cured olives, which is the method used by most large commercial brands, tends to leach the natural olive flavor, which could be advantageous if you're not an olive enthusiast, though I find these olives (read: cheap canned olives) have a distinct chemical and metallic taste. My husband happens to prefer that flavor where I just barely tolerate it.
Pasta con Cavolfiore e Olive
Serves 2
1-2 cups marinara sauce (about 12-oz)
12-oz cauliflower florets
4-oz dry pasta (any shape)
1/2 cup olives, sliced
Vegan parmesan cheese (optional)
Lemon (optional)
DIRECTIONS:
Steam or microwave cauliflower until just tender, or roast 15-20 minutes at 400F.
Cook pasta as directed on package (usually 8-10 minutes) then drain.
Return pasta to pot.
Stir in marinara until just coated.
Stir in olives.
Taste, adding a bit of brine from the olive jar if desired.
Add a squeeze of lemon juice or a pinch of lemon zest, if desired.
Serve topped with fresh black pepper and vegan parmesan, if using.
