Name: Olive, Cauliflower & Harissa Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 small cauliflower, broken into small florets, stalks and leaves finely chopped; 200g cherry tomatoes, halved; 2 garlic cloves, crushed; 25g pitted green olives, halved; small handful of parsley, finely chopped; 1 tbsp olive oil; 1 tbsp tomato purée; 2 tbsp rose harissa; 150g dairy-free wholemeal pasta of your choice (such as pappardelle; gluten-free if needed)

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Introduction

This Olive, Cauliflower & Harissa Pasta is a vibrant and flavorful dish that perfectly balances spicy, tangy, and savory notes. It combines tender cauliflower with juicy tomatoes, fragrant harissa, and briny olives for a comforting yet exciting meal.

A large silver pan filled with wide, curly yellow pasta ribbons mixed with small light tan cauliflower pieces and chunks of roasted tomatoes with a deep red color. The ingredients are coated in a thick orange-red sauce and sprinkled with finely chopped bright green herbs. The pan rests on a soft pink cloth with fringed edges, placed on a white marbled surface. To the lower left, there is a small white bowl filled with more finely chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 small cauliflower, broken into small florets, stalks and leaves finely chopped
1 tbsp tomato purée
200g cherry tomatoes, halved
2 garlic cloves, crushed
25g pitted green olives, halved
2 tbsp rose harissa
150g dairy-free wholemeal pasta of your choice (such as pappardelle; gluten-free if needed)
Small handful of parsley, finely chopped

Instructions

Step 1: Heat the olive oil in a large frying pan over medium-high heat. Add the cauliflower florets, stalks, and leaves. Season with salt and pepper, cover the pan, and fry for 8 to 10 minutes, shaking the pan occasionally, until the cauliflower is lightly browned and softened.
Step 2: Stir in the tomato purée and halved cherry tomatoes. Cover again and cook for 5 minutes until the tomatoes have burst and softened.
Step 3: Add the crushed garlic, halved green olives, and rose harissa to the pan. Cook for another 2 to 3 minutes, stirring occasionally, until the mixture is fragrant.
Step 4: Meanwhile, cook the pasta according to the package instructions. Drain the pasta, reserving a mugful of the cooking water.
Step 5: Stir the cooked pasta into the tomato and cauliflower mixture, adding a splash of the reserved pasta water to loosen the sauce if needed. Adjust seasoning with salt and pepper.
Step 6: Scatter the finely chopped parsley over the pasta and serve immediately.

Tips & Variations

For extra heat, add a pinch of chili flakes along with the harissa.
Try substituting the green olives with black olives for a different flavor profile.
Use gluten-free pasta if you need a gluten-free option.
If you prefer a creamier sauce, stir in a spoonful of dairy-free yogurt or coconut cream at the end.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if it has thickened.

How to Serve

A large pan filled with wide, flat pasta ribbons mixed with small cauliflower florets and chunks of red tomatoes. The pasta is yellowish with a slightly oily texture, twisted and layered unevenly, covering the pan surface. Scattered green herbs add a fresh touch on top of the pasta. The pan handle is rustic and dark, resting on a soft, fringed, pinkish cloth over a white marbled surface. Next to the pan is a small white bowl filled with bright green chopped herbs. The colors are warm and vibrant, showing a fresh and well-cooked meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower only?

Yes, fresh cauliflower is best for this recipe to ensure the right texture and flavor. Avoid frozen cauliflower as it can become too soft and watery.

What can I substitute for rose harissa?

If you don’t have rose harissa, you can substitute with regular harissa paste or a mix of chili paste and a little tomato purée for a similar spicy tomato flavor.