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Pasta with Roasted Cauliflower, Pimento-Stuffed Olives, and Breadcrumbs Gluten-Free Recipe

Skip the cheese and butter and this dish is deliciously dairy-free.

Servings 4
Author Eric Lundy

Ingredients

  • 1 medium cauliflower, cut into florets
  • 3 tablespoons extra-virgin olive oil, divided, plus more for tossing
  • Kosher salt and freshly ground pepper
  • 8 ounces gluten-free orecchiette pasta or penne pasta
  • 2 tablespoons unsalted butter
  • 1 clove garlic, crushed
  • 2 anchovy fillets, minced
  • 2 or 3 pinches red pepper flakes
  • 1/4 cup gluten-free panko breadcrumbs, (we like Ian’s brand )
  • 1/4 cup pimento-stuffed green olives, sliced into 1/4-inch rounds
  • 1/4 cup raisins
  • 1 tablespoon capers, rinsed and drained
  • 1/2 cup finely grated Parmesan cheese, (optional)
  • 2 tablespoons finely chopped Italian parsley

Instructions

  1. Preheat the oven to 425˚F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Roast, tossing a few times during cooking, until crisp-tender and golden brown around the edges, 25 to 30 minutes.
  2. Meanwhile, cook the pasta as directed on the package until al dente. Reserve 1 cup of the pasta water and drain. Toss the pasta with a little olive oil and set aside.
  3. In a large saucepan over medium heat, melt the butter with the remaining 1 tablespoon olive oil. Add the garlic and anchovies and cook, stirring, until the garlic is lightly golden and the anchovy dissolves, 2 to 3 minutes. Add the red pepper flakes, then stir for 1 minute. Add the breadcrumbs and toss for 3 minutes to coat and toast them a bit. Add the olives, raisins, and capers and cook, stirring, until just warm, about 1 minute. Gently fold in the roasted cauliflower and 4 cups of the cooked pasta. Add up to 1 cup of the reserved pasta water, 1/4 cup at a time, gently tossing until a nice sauce forms. Add the cheese and parsley and toss to combine. Season to taste with salt and pepper and serve.