Harissa Cauliflower Pasta with Olives

Heat the olive oil in a large frying pan over medium-high heat. Add the cauliflower florets, finely chopped stalks, and leaves, then season lightly with salt and pepper. Cover and cook for 8-10 minutes, shaking the pan occasionally, until the cauliflower is lightly browned and starting to soften. Stir in the tomato puree and cherry tomatoes, cover again, and cook for 5 minutes until the tomatoes begin to break down. Add the crushed garlic, green olives, and rose harissa, then cook for 2-3 minutes more until fragrant.

Meanwhile, cook the pasta in salted boiling water according to the package instructions until al dente. Reserve about 120 ml of the pasta water, then drain. Add the pasta to the pan with the cauliflower mixture and toss well, adding a splash of the reserved pasta water to loosen the sauce if needed. Taste and adjust the seasoning, then finish with chopped parsley and serve warm.