Heirloom Wheat Garganelli with Roasted Cauliflower, Olives and Capers

Ingredients:
16oz Pastificio Boulder Heirloom Wheat Garganelli
1 large Cauliflower head
1/4 cup of black olives
1/8 cup of capers
1/2 cup Extra Virgin Olive Oil
1 head of garlic (roasted)
a good bunch of fresh parsley
Salt
Black pepper

How To:
Turn oven on (375F)

Wash and cut cauliflower in slices, about 1/4" thick. Toss them with 1/4 cup of extra virgin olive oil, salt and pepper. Line baking sheet with parchment paper, spread cauliflower on it. Bake for about 30-45' or until golden brown.

Bring 4 quarts of water and plenty of salt to a boil Dice roasted garlic, sauté it with the rest of the olive oil till golden, add capers and olives (turn heat off and set aside). Cook pasta as per pasta box instructions. Once pasta is al dente, transfer it with a spider to the saucepan with garlic, capers and olives. Turn the heat on to medium and add a 1/4 cup of pasta water. Toss it vigorously (just moving the saucepan, don't use any utensils). Add roasted cauliflower. Sprinkle fresh parsley and Parmigiano Reggiano cheese (and red pepper flakes if desired).

Buon appetito!