Recipe: Roasted Cauliflower Ziti with Kalamata Olives

April 3, 2010 at 4:49 pm Leave a comment

It finally came time to harvest the 2 heads of cauliflower from my garden! Of course I was excited because cauliflower is one of my favorite veggies. About two weeks ago, I received an awesome tip from Joe about how to grow perfect cauliflower. The tip was to tie the leaves of the plant around the cauliflower to prevent it from getting bleached and spotted by the sun.

Apparently that was the trick, because look at how gorgeous this head of cauliflower turned out!

Here is one of two recipes I will be sharing with you about how I prepared my cauliflower harvest. 🙂 I used the cauliflower and spinach from my garden, and local cheese, onions and olives. I call this ziti, though it has very little cheese and no pasta. Feel free to add them both though for an even heartier dish!

Roasted Cauliflower Ziti with Kalamata Olives

(Serves 4)


  • 1 head cauliflower
  • 1 medium-sized yellow or white onion, diced
  • 1/2 C sliced kalamata olives
  • 2 C of your favorite pasta sauce (homemade is best!)
  • 3-4 garlic cloves, minced
  • 15 oz. cooked chickpeas
  • 2 C chopped spinach
  • olive oil
  • salt and pepper
  • goat cheese (optional)


  1. Pre-heat your oven to 375*F
  2. Obviously I washed my cauliflower before doing anything with it since it was cut straight from the garden. Even if you get yours from a grocery store, or from your local farmers market.. wash it!
  3. Cut the head of cauliflower into small florets and place in a large baking dish. Spritz with olive oil, and add salt and pepper. Place in oven to roast until tender. Around 30-45 minutes.
  4. While your cauliflower is roasting, prep all of your ingredients so that you can have them readily available at the stove.
  5. Using a deep and large pan, heat some olive oil and add the onion. Sautee until tender and then add garlic. Make sure the garlic doesn’t burn! If it starts getting brown too quickly, chances are your heat is too high.
  6. Once the garlic is sizzled with the olive oil for about 2 minutes, add the chickpeas and kalamata olives. Stir around for about 4 minutes.
  7. Slowly pour in the pasta sauce into the pan and after combining the ingredients well, add in your spinach. Make sure everything gets covered in the pasta sauce and allow the spinach to wilt down a bit.
  8. While the spinach is cooking down, if you still have your cauliflower in the oven, place the dial on BROIL for about 2 minutes so that the tips of the cauliflower can get nice and crispy. It really adds to the flavor and sweetness of this delicious cabbage!
  9. When the cauliflower is ready remove from the oven and add to your pan spoonfuls at a time, combining well with everything that has cooked. Add salt and pepper to taste.
  10. Lower your heat and cover the pan for about four minutes.
  11. Plate and top with finely grated goat cheddar (or parmesan) and a few cracks of black pepper. Serve warm.

Enjoy! 🙂


Entry filed under: Recipe.

Going the Distance, Respect, and Balance Happy Easter!

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Hello! My name is Alexandra.

This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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