We’ve all heard about how great kale is for you, but let’s not forget about the benefits of cauliflower, too! Though it isn’t green colored, cauliflower is loaded with nutrients and antioxidants so be sure to include it among your vegetable servings. Luckily for you, this recipe includes both of these cruciferous superfoods. The best part? It’s a meal that you’ll have on the table in no time.
Prep time: 15 minutes
Cook time: 20 minutes
1/2 lb whole grain pasta
1 head of cauliflower
3 tbs olive oil
3 cloves garlic
Half a bunch of kale
1/4 cup kalamata olives
1/2 cup oil-packed sundried tomatoes
1 tablespoon dried basil (or ¼ cup chopped fresh basil)
Pinch of red pepper flakes
- Bring a large pot of water to a boil. Add 2 tablespoons of salt to water.
- While the water is coming to a boil, prepare your vegetables. Cut the cauliflower into small florets. Chop the garlic cloves. Finely chop the kale. Thinly slice the sundried tomatoes.
- When the water is boiling, add the pasta. Cook according to package directions, but during the last minute of cooking, add the cauliflower florets to the pot. It should only take a minute to cook the cauliflower perfectly. Strain the cauliflower and pasta and put it back in the pot.
- While the pasta and cauliflower cook, heat the olive oil and garlic in a frying pan on medium heat. Add the chopped kale and a good pinch of salt. Stir until the kale begins to wilt. Cook the kale about three minutes, or until it’s tender and bright green. Add the olives, sundried tomatoes, basil, and red pepper flakes. Turn off the heat and add this mixture to the pot with the pasta and cauliflower. Toss to combine. Taste for seasoning (add more salt, pepper, basil, or olive oil, if you desire).