Cauliflower Penne Puttanesca

• 3/4 lb. penne or other short pasta
• 3 T olive oil
• 1 small head cauliflower (about 1.5 lbs), cored and cut into small florets
• kosher salt and black pepper
• 2 cloves garlic, chopped
• 1 28-oz can whole peeled tomatoes
• 1/2 c. pitted kalamata olives, chopped
• 2 T capers, rinsed
• 1/4 tsp. crushed red pepper
• 2 T chopped flat-leaf parsley
• grated Parmesan, for serving

1. Cook the pasta according to package directions. Drain and return to pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.

3. Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.

VERDICT: Pretty easy, pretty good, and reheats well. Does make the entire house/break room smell weird. Keep.