Orecchiette With Cauliflower, Cherry Tomatoes And Taggiasca Olives

• 1 pound orecchiette
• 1/2 large cauliflower
• 1 1/2 cups Taggiasca stoned olives
• 1/2 pound Cherry tomatoes
• 1 small shallot
• 4 tablespoons EVOO + additional for seasonning
• salt
• pepper

1. Rinse well the cauliflower, remove the leaves, and grate half of it using the biggest holes side of your grater. Rinse the tomatoes and cut 1/4Lb of them in half. With a pairing knife slit the skin of the remaining 1/4Lb with a cross.
2. While bringing to boil a big covered pot of salty water, mince finely the shallot and saute' it in a large skillet with the EVOO until transparent (the skillet should be large enough to contain also the cooked past at the end).
3. Put the cauliflower into the skillet, add a pinch of salt, and cook it over medium heat for about 8 minutes. Add tomatoes and olives and cook for another 8-10 minutes or until the cauliflower is soft but still firm. If it dries too much, add a little boiling water to the skillet. Adjust with salt, season with pepper, and set covered while the pasta is finishing cooking.
4. While cauliflower is cooking, cook the pasta and strain it al dente. Put it into the skillet and saute' it for 1 minute adding a little EVOO. Serve immediately.

orecchiette, cauliflower, taggiasca, tomatoes, shallot, salt, pepper

Taken from food52.com/recipes/7041-orecchiette-with-cauliflower-cherry-tomatoes-and-taggiasca-olives (may not work)