Ingredients

Method

• 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

Method

Ingredients

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.