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Photo: Leigh Beisch
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large headcauliflower, cut into 1-inch florets6tablespoonsextra-virgin olive oil, divided¼teaspoonground pepper8ounceswhole-wheat rigatoni½cuppitted green olives, coarsely chopped½cupchopped fresh basil, plus more for serving½cupchopped fresh parsley, plus more for serving1tablespoonpreserved orange paste (see Tip)2teaspoonscapers, rinsed1smallclove garlic, minced
Cook Mode(Keep screen awake)
Ingredients
1large headcauliflower, cut into 1-inch florets
6tablespoonsextra-virgin olive oil, divided
¼teaspoonground pepper
8ounceswhole-wheat rigatoni
½cuppitted green olives, coarsely chopped
½cupchopped fresh basil, plus more for serving
½cupchopped fresh parsley, plus more for serving
1tablespoonpreserved orange paste (see Tip)
2teaspoonscapers, rinsed
1smallclove garlic, minced
DirectionsPreheat oven to 400°F. Bring a large pot of water to a boil.Toss cauliflower with 1 tablespoon oil and pepper on a large rimmed baking sheet. Roast, stirring once, until tender and browned, about 20 minutes.Meanwhile, cook rigatoni in the boiling water according to package directions.Combine olives, basil, parsley, preserved orange paste, capers and garlic in a large bowl. Stir in the remaining 5 tablespoons oil.Reserve 1/2 cup of the cooking water; drain the pasta and add to the bowl with the tapenade. Add the cauliflower and 1/4 cup of the reserved cooking water; toss to combine. Stir in the remaining 1/4 cup water. Serve topped with more basil and parsley, if desired.To make ahead:Refrigerate tapenade (Step 4) for up to 1 week.Tip:Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Associated Recipe:Preserved Citrus PasteOriginally appeared: EatingWell Magazine, January/February 2022
Directions
Preheat oven to 400°F. Bring a large pot of water to a boil.Toss cauliflower with 1 tablespoon oil and pepper on a large rimmed baking sheet. Roast, stirring once, until tender and browned, about 20 minutes.Meanwhile, cook rigatoni in the boiling water according to package directions.Combine olives, basil, parsley, preserved orange paste, capers and garlic in a large bowl. Stir in the remaining 5 tablespoons oil.Reserve 1/2 cup of the cooking water; drain the pasta and add to the bowl with the tapenade. Add the cauliflower and 1/4 cup of the reserved cooking water; toss to combine. Stir in the remaining 1/4 cup water. Serve topped with more basil and parsley, if desired.To make ahead:Refrigerate tapenade (Step 4) for up to 1 week.Tip:Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Associated Recipe:Preserved Citrus Paste
Preheat oven to 400°F. Bring a large pot of water to a boil.
Toss cauliflower with 1 tablespoon oil and pepper on a large rimmed baking sheet. Roast, stirring once, until tender and browned, about 20 minutes.
Meanwhile, cook rigatoni in the boiling water according to package directions.
Combine olives, basil, parsley, preserved orange paste, capers and garlic in a large bowl. Stir in the remaining 5 tablespoons oil.
Reserve 1/2 cup of the cooking water; drain the pasta and add to the bowl with the tapenade. Add the cauliflower and 1/4 cup of the reserved cooking water; toss to combine. Stir in the remaining 1/4 cup water. Serve topped with more basil and parsley, if desired.
To make ahead:
Refrigerate tapenade (Step 4) for up to 1 week.
Tip:
Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.
Associated Recipe:
Preserved Citrus Paste
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)489Calories26gFat55gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
