Pasta with Tapenade
Prep time
Cook time
Total time
Serves: 4
  • 1 head of cauliflower, cut into bite-size florets
  • Olive oil
  • Salt and pepper
  • 1 pound of pasta of your choice
  • For the tapenade:
  • ½ cup sun-dried tomatoes, roughly chopped
  • 2 tablespoons of sherry vinegar or red wine vinegar
  • 2 tablespoons fresh lemon juice
  • Zest of one lemon
  • Two cups pitted olives (I use a mix of black, green and kalamata)
  • Large handful fresh basil leaves, roughly chopped
  • 1-2 tablespoons olive oil
  • Salt and pepper, to taste
  • Red pepper flakes (optional)
  • Grated parmesan (optional)
  1. Pre-heat oven to 425 degrees. Arrange cauliflower florets on a baking sheet, drizzle with olive oil, and sprinkle with some salt and pepper. Roast for 25-30 minutes, or until cauliflower is cooked through and starting to crisp on the outside. Stir the cauliflower once halfway through so that it cooks evenly.
  2. Cook pasta according to package directions.
  3. Add the sun-dried tomatoes, vinegar, lemon juice and zest to the food processor. Blend on high for 1-2 minutes, until the sun-dried tomatoes are finely chopped.
  4. Add the olives and basil leaves to the food processor. Pulse the processor about 10 times, or until the olives are finely chopped but not pureed.
  5. Mix the tapenade and roasted cauliflower into the cooked pasta, stirring well. Drizzle on some olive oil, season with additional salt and pepper, and add red pepper flakes and parmesan if you'd like. This can be served either hot or cold.
Recipe by Orchard Street Kitchen at