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; small handful of parsley, finely chopped; 1 tbsp olive oil; 1 tbsp tomato purée; 25g pitted green olives, halved; 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, flavorful dish that combines tender cauliflower with spicy harissa and briny olives. It’s a perfect dairy-free, plant-based meal that’s both comforting and easy to prepare.

The image shows a skillet filled with wide, flat pasta ribbons that are light golden-yellow in color mixed with chunks of roasted cauliflower and small red cherry tomatoes, all coated in a rich reddish-orange sauce with scattered green herb pieces on top. The skillet handle extends toward the bottom right corner, resting on a soft, textured light brown cloth with fringed edges, all placed on a white marbled surface. To the left of the skillet is a small white bowl filled with bright green chopped herbs, adding a fresh accent to the warm tones of the dish. The whole scene looks bright and inviting. 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, then cover and fry for 8-10 minutes. Shake the pan occasionally until the cauliflower is lightly browned and softened.
Step 2: Stir in the tomato purée and cherry tomatoes, then cover and cook for an additional 5 minutes until the tomatoes burst and become saucy.
Step 3: Add the crushed garlic, halved olives, and rose harissa to the pan. Cook for 2-3 minutes, stirring frequently, until 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 and a splash of the reserved pasta water into the cauliflower and tomato mixture. Adjust seasoning with salt and pepper if needed.
Step 6: Sprinkle the finely chopped parsley over the top and serve immediately.

Tips & Variations

For extra heat, increase the amount of rose harissa or add a pinch of chili flakes.
Swap green olives for black olives if you prefer a richer flavor.
Use gluten-free pasta to make this dish suitable for those with gluten intolerance.
Adding toasted pine nuts as a topping adds a nice crunch and nutty flavor.

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 if the sauce has thickened. This pasta is best enjoyed fresh but can also be eaten cold as a salad.

How to Serve

A large silver pan filled with wide, flat yellow pasta ribbons mixed with tender cauliflower pieces and small round green olives, all coated in a reddish-orange sauce. Scattered throughout are chunks of roasted red tomatoes and sprinkled finely chopped green herbs, giving a fresh touch. The pan rests on a soft peach-colored fringed cloth, and next to it is a small white bowl filled with more bright green chopped herbs, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of dairy-free pasta?

Yes, you can use any pasta you prefer. Dairy-free pasta is used here to keep the dish plant-based and suitable for those with dairy allergies.

Is rose harissa very spicy?

Rose harissa has a milder, floral heat compared to traditional red harissa. If you prefer less spice, start with a smaller amount and adjust to taste.