Categories: Pasta

Ingredients

• 4 cups colored cauliflower florets
• 2 tbsp. olive oil
• 1/2 lb. gemelli pasta, cooked and drained
• 2 cups thinly sliced raw colored cauliflower
• 1/2 cup chopped Castelvetrano olives
• 1/2 cup chopped parsley
• 1 tsp lemon zest
• 1/2 cup chopped toasted walnuts

Directions

1. On rimmed baking sheet, drizzle cauliflower with olive oil; season. Roast at 400 until browned in spots, about 25 minutes. Toss with pasta, raw cauliflower, olives, parsley, lemon zest and walnuts; season and drizzle with olive oil.

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