Fusilli with Olives & Cauliflower
Submitted by rkirby
Fusilli with cauliflower: a 3-ingredient Italian pasta where florets simmer in olive oil until they break down into a silky sauce coating every spiral. Ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minItalian minimalism at its best - three ingredients producing something that tastes like considerably more.
Cooked fusilli and cauliflower simmer together in extra-virgin olive oil for 15 minutes, long enough for the florets to soften and begin to break down, coating every spiral with a silky, golden sauce. The longer the simmer, the more thoroughly the cauliflower melts into the dish.
The title nods to olives - and they’re a natural addition if you want to build on what’s here.
Variations
- Scatter pitted black olives over the dish before serving for a briny contrast
- Add capers and a pinch of red pepper flakes for a puttanesca-adjacent version
- Grate aged Pecorino or Parmesan over the top to finish with richness
Ingredients
Directions
Cook pasta until done.
Toss in a saucepan with olive oil and cauliflower and simmer for 15 minutes.
Serve.
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