Olive, cauliflower & harissa pasta

• olive oil↗1 tbsp tbsp
• small cauliflower↗1

  broken into small florets, stalks and leaves finely chopped

• tomato purée↗1 tbsp tbsp
• cherry tomatoes↗200g g

  halved

• garlic cloves↗2

  crushed

• pitted green olives↗25g g

  halved

• rose harissa↗2 tbsp tbsp
• dairy-free wholemeal pasta↗150g g

  of your choice (such as pappardelle; gluten-free if needed)

• small handful of parsley↗

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan over a medium-high heat and tip in the cauliflower florets, stalks and leaves. Season, cover and fry for 8-10 mins, shaking the pan now and then, until lightly browned and softened. Stir the tomato purée and tomatoes, cover and cook for 5 mins more until the tomatoes have burst. Add the garlic, olives and harissa, and cook for 2-3 mins until fragrant.

2. 2

   Meanwhile, cook the pasta following pack instructions. Drain, reserving a mugful of the water. Stir the pasta and a splash of the water into the tomato mixture. Season, scatter over the parsley and serve.