Seasonal Recipes

Cauliflower Pasta with Za'atar and Olives


serves 4-6 

400gm dried pasta
1 1/2 to 3 tablespoons extra-virgin olive oil
fine grain sea salt
400gm cauliflower, cut into small florets
15 green or juicy kalamata olives, rinsed, smashed, pitted, and chopped
3 tablespoons creme fraiche, plus more for serving (*dairy-free alternative ingredients below)
2 teaspoons za'atar

  • cook pasta according to the package instructions in well-salted water. Drain and set aside.
  • to cook the cauliflower, heat the remaining 1 1/2 tablespoons of olive oil in the same skillet over medium-high heat. add the cauliflower and a pinch of salt and saute, stirring occasionally, until the edges brown. about 30 seconds before you think the the cauliflower will be cooked, stir in the olives. remove from the heat, wait about 10 seconds, then stir in the creme fraiche. serve over pasta, either on individual plates or family-style, sprinkled generously with za'atar and drizzled with creme fraiche.  

Source : Dolly and Oatmeal