Tapenade Pasta with Roasted Cauliflower

TAPENADE PASTA WITH ROASTED CAULIFLOWER

Ingredients:

3/4 lb whole grain pasta, any shape

1 small cauliflower or 1/2 large cauliflower, cut in florets

1/2 lb chopped kale, collard, spinach, arugula, or any other desired greens

One batch TAPENADE SAUCE (recipe below)

Directions:

Blend the tapenade ingredients in a food processor and place in a jar, or directly in a large bowl where you will be combining the elements of the dish. Add another ¼ cup of water and whisk with the sauce.

Steam the cauliflower for about 5 minutes to partially cook it. Preheat oven to 400 F. Place the florets on a lightly oiled or nonstick baking sheet and bake 10-15 minutes or until the the florets are fork-tender and some are lightly browned. 

Cook 3/4 lb pasta to al dente doneness. While the pasta is cooking, in a separate pot, steam the greens till tender but still bright green in color.

Toss the hot pasta with the Tapenade Sauce. Add the steamed greens and roasted cauliflower, and lightly toss. Serve with nuts or seeds at the table if you wish.

TAPENADE SAUCE

1 generous cup green olives (with pimientos is okay; Castelvetrano olives are great if you have them)

1/4 cup tahini

1 tbsp nutritional yeast (optional)

1/4 cup water

1 or 2 cloves garlic, roughly chopped

1 1/2 tbsp white wine vinegar or rice vinegar

1/2 tsp each dried oregano and tarragon if you have it

1 tsp capers (optional)

1 tsp miso (optional)

Directions for Tapenade:

Blend in food processor or blender.