2-l/2 cups packed fresh parsley leaves
2/3 cup olive oil
l large head of cauliflower (about 2-l/2 lbs.) cut into l” flowers
and the stems sliced thin
l lb. ruffled edge or rotelli pasta (corkscrew)
l cup pimiento stuffed olives, chopped fine
In a blender puree the parsley with the oil. In a large steamer set
over boiling water steam the cauliflower, coverred, for 5 mins.
or until it is just tende.r While the cauliflower is steaming, in a
kettle of boiling salted water boil the pasta intil it is el dente
and drain it well. In a large bowl toss the pasta with the parsley
sauce, the cauliflower, the olives and s&p to taste.
Serves 4 to 6. Gourmet Feb. l993