- 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
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.