This dish makes a light, simple dinner or side. If you like, you may prepare the sauce several hours in advance, doing everything but adding the parlsey. When ready to cook the pasta, gently reheat sauce, remove from heat, and then add parsley.

Serves: 6-8

Ingredients
1 head cauliflower
1 lb. of penne (rice, quinoa, corn, regular durum wheat if allowed, etc.)
1/2 cup olive oil
3 cloves garlic, minced fine
12 Italian black olives, chopped so fine they're almost paste (i.e., pulverized)
chili pepper flakes to taste (optional)
sea salt
1/4 cup chopped parsely

Instructions
Cut outer leaves off cauliflower, but leave tender inner ones. Wash and cut in half. Cook in pot of boiling water about half an hour until tender but not falling apart. Drain and set aside. Put water for pasta on to boil and add pasta when boiling. Cook, following instructions on package. Meanwhile, put garlic and olive oil in a saute pan, and cook over medium heat until garlic begins to sizzle lightly and release its fabulous garlicky scent. Add pulverized olives and continue stirring over medium heat, using the back of a wooden spoon to blend them with garlic and oil. Cook this way about 1 or 2 minutes. Add cauliflower to pan and, using a fork, quickly break it up into tiny pieces, no more than 1/4 inch in size. Use the fork to mash some into a paste. You want the pieces to be small enough that they'll cling to pasta. At this point, you may want to set a little sauce aside in a bowl for the kids. Add chili pepper and sea salt to taste. Cook a few more minutes. Remove from the heat and stir chopped parsley. Toss with cooked penne.

Source: Cybele Pascal: The Whole Foods Allergy Cookbook