Cook Time: 30 min.
1 head fresh white cauliflower,
broken up into bite size pieces
1/4 cup olive oil
1 large flavorful onion, chopped
2 shallots, minced
12 black olives, such as Kalamata, pitted and sliced
1 cup flat leaf parsley coarsely chopped
1/2 cup bread crumbs, preferably homemade
1/2 lb. Barilla pasta, shells or rotelle
1/2 cup ricotta cheese
Optional: sprinkling of grated parmesan or pecorino cheese
1. Put up a big pot of boiling salted water. Insert a steam basket and cook
cauliflower for 3 minutes. Remove from water.
2. In the largest skillet you own, dissolve drained anchovies in oil, then add
onion and shallot. Saute for 5 minutes to soften, Add olives, parsley and
cauliflower. Cook for 10 minutes, stirring from time to time to marry flavors.
3. Meanwhile, cook pasta in cauliflower water, drain and add it, along with
ricotta, to skillet. Toss and blend well. Place in individual pasta bowls,
sprinkle with bread crumbs and cheese, if desired. To enhance the beauty of this
dish, garnish with a sprig of parsley perched in the center for a little height
Serving Size: 2 Cups
Carbs: 70 grams
Fat: 15 grams
Fiber: 6 grams
Protein: 17 grams
With Cheese: 1Tbl.
Fat: 1 gram
Protein: 3 grams
* Provided for information use only