Pasta with braised cauliflower and broccol, rosemary and olives

Pasta with braised cauliflower and broccol, rosemary and olives

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  • 3 to 4
  • Fat conscious Health conscious
  • 10 minutes
  • 15 minutes
  • Zonnebloem Limited Edition Chenin Blanc 2011


  • 1/4 cup olive oil, plus extra for serving
  • A few sprigs rosemary
  • 2 cloves garlic, crushed
  • 100 g green olives, stoned
  • 700 g cauliflower and broccoli florets
  • 2 cups vegetable stock
  • Sea salt and freshly ground black pepper
  • 250 g fusilli pasta
  • 1 cup Parmesan, grated

Cooking Instructions

Gently heat the olive oil with a sprig or two of rosemary, the crushed garlic and olives

Add the cauliflower and broccoli and saute for 5 to 10 minutes until just cooked

Pour over the stock and simmer for 5 minutes or until the vegetable are just tender, season to taste

Cook the pasta in salted boiling water until al dente. Drain, then mix with the vegetables and Parmesan.

Pass around extra Parmesan and olive oil at the table

Cooks Note: Glam up this dish by adding a few chopped anchovies or torn sliced chorizo.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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