Pasta with Cauliflower in Spicy Tomato Sauce

1 head cauliflower, broken into florets
2 T. extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
4 anchovy fillets (optional)
1 t. crushed red pepper flakes
1 28-oz. can diced tomatoes with juice
1 c. pitted Kalamata olives
1 T. capers
Salt and freshly ground black pepper
1 lb. rotini or other short pasta
Freshly ground Parmesan, for serving

Bring a large pot of salted water to a boil. Add the cauliflower and boil until just barely tender, about 3 minutes. Remove from the water and set aside. Return the water to a boil for the pasta.

Heat the oil in a large saucepan over medium heat. Gently saute the onion, garlic, anchovy fillets, if using, and crushed red pepper flakes in the oil until the onion is tender, about 4 minutes, stirring constantly. Add the tomatoes, olives, capers, and cauliflower. Taste, then season with salt and pepper (the anchovies and olives probably contribute all the salt you need). Simmer for about 15 minutes while you cook the pasta.

Cook the pasta in the boiling water until al dente. Drain well.

Serve the pasta with the sauce spooned over the top. Pass the Parmesan at the table.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 377.