Fusilli With Broccoflower, Olives, And Herbs From 'The New Vegetarian Cooking For Everyone'

• 1 large head broccoflower, cauliflower, or a mixture
• 1 bunch scallions, including most of the greens, thinly sliced
• 1 bunch parsley, stems removed, leaves finely chopped
• 2 tablespoons finely chopped tarragon
• 1/2 cup pitted and chopped Spanish green olives
• 1/3 cup olive oil
• 1 pound fusilli, rotelle, or other sturdy pasta
• Sea salt and freshly milled pepper
• Coarsely grated ricotta salata, optional

1. Bring a large pot of water to a boil. Cut the cauliflower into small florets, then peel and dice the stems. Salt the water, add the cauliflower, and boil until partially tender, 3 to 5 minutes. Scoop the cauliflower into a large bowl and add the scallions, herbs, olives, and oil. Cover to keep warm.
2. Cook the pasta in the salted boiling water, then drain, add it to the bowl, and toss well. Taste for salt and season with pepper. Add the cheese, toss again, and serve.

head broccoflower, scallions, parsley, tarragon, spanish green olives, olive oil, rotelle, salt, ricotta salata

Taken from www.seriouseats.com/recipes/2014/03/fusilli-with-broccoflower-olives-and-herbs-fr.html (may not work)