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Greek Style Bow-Tie Pasta With Cauliflower, Olives & Feta

Created by KittenCal on March 9, 2013

500 grams dry bow-tie pasta
1 1/2 pound cauliflower head (small head fresh cauliflower, cut into small florets)
1/4 cup olive oil (more to drizzle on top, extra virgin)
4 to 6 garlic cloves, minced
1/4 teaspoon crushed chili flakes (or adjust to taste)
1 1/2 cups water (hot pasta water)
50 grams green olives (7 pitted olives, sliced)

50 grams black olives (7 pitted olives, sliced)
2 tablespoons capers (chopped)
Salt and pepper, to taste
Lemon juice (from 1/2 lemon)
2 green onions, chopped (or 1/4 cup chopped fresh chives)
Feta cheese, crumbled (use as much as you desire, or can use grated graviera or Parmesan cheese)

Step 1: Place a large pot of water on your stovetop and bring to a bowl. Season the water well with salt and as soon as the water returns to a boil, add the pasta and cook for about 6 minutes (do not cook until really soft!) Strain and reserve about 1 1/2 cups of cooking water.
Step 2: In a large skillet add in 1/4 cup olive oil; heat over medium heat. Add in garlic and chilli flakes and sweat over medium heat for a couple of minutes.
Step 3: Now add the cauliflower and reserved 1 1/2 cups pasta water; cover and allow to steam for 2-3 minutes then uncovered and add the sliced olives and capers and reduce for another 3-4 minutes or until most of the water has evaporated.
Step 4: Add cooked pasta to the skillet; gently toss to incorporate.
Step 5: Add the lemon juice, green onions or chives and gently toss.
Step 6: Top with feta cheese.
Step 7: Divide mixture on plates.
Step 8: Drizzle more olive oil.