Two Years Ago: Oreo and White Chocolate Brownies
Three Years Ago: Marshmallow Muffins
-2 tbsp chopped fresh flat-leaf parsley
-grated Parmesan, for serving
1. Cook the pasta according to package instructions. Drain and return to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, tossing occasionally, until golden (4-6 minutes). Add the garlic and cook, stirring, until fragrant (about 1 minute). Add the tomatoes and their juices along with the olives, capers, and crushed red pepper. Cook, stirring occasionally, breaking up the tomatoes with a spoon until the cauliflower is tender (8-10 minutes).
3. Toss the pasta with the sauce and serve topped with parsley and grated Parmesan.