Serves: 6
Total Calories: 165

1 head cauliflower
1 pound penne (rice, quinoa, corn, regular durum wheat if allowed, etc.)
1/2 cup olive oil
3 cloves garlic minced fine
12 Italian black olives chopped so fine they are almost a paste (ie. pulverized)
red pepper flake to taste (optional)
sea salt
1/4 cup chopped parsley

Cut outer leaves off cauliflower, but leave tender inner ones. Wash and cut in half. Cook in pot of boiling water about half an hour until tender but not falling apart. Drain and set aside. Put water for pasta on to boil and add pasta when boiling. Cook, following instructions on package. Meanwhile, put garlic and olive oil in a sauté pan, and cook over medium heat until garlic begins to sizzle lightly and release its fabulous garlicky scent. Add pulverized olives and continue stirring over medium heat, using the back of a wooden spoon to blend them with garlic and oil. Cook this way about 1 or 2 minutes. Add cauliflower to pan and, using a fork, quickly break it up into tiny pieces, no more than 1/4 inch in size. Use the fork to mash some into a paste. You want the pieces to be small enough that they’ll cling to the pasta. At this point, you may want to set a little sauce aside in a bowl for the kids. Add chili pepper and sea salt to taste. Cook a few more minutes. Remove from heat and stir in chopped parsley. Toss with cooked penne.

Nutritional Facts:

Serves: 6
Total Calories: 165
Calories from Fat: 160

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Spaghettini with Spicy Eggplant
Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes