INGREDIENTS
3/4 lb
penne or some other short pasta
3 tbsp
olive oil
1
small head cauliflower (about 1½ pounds), cored and cut into small florets
kosher salt and black pepper
2 cloves
garlic, chopped
1 28 ounce can
whole peeled tomatoes
1/2 cup
pitted kalamata olives, chopped
2 tbsp
capers, rinsed
1/4 tsp
crushed red pepper
2 tbsp
chopped fresh flat-leaf parsley
grated Parmesan, for serving