Mediterranean Roasted Cauliflower, Tomato Sauce and Olives with Pasta

• 1 pound cauliflower florets about 1/2 head cauliflower
• 1 1/2 tablespoons olive oil or other vegetable oil
• 3 cloves garlic minced
• 1/4 teaspoon cayenne pepper or to taste
• 14 ounces tomatoes 1 can, chopped with juice
• 1 pinch sugar
• 1 teaspoon thyme freshly chopped, or 1/2 teaspoon dried
• salt and black pepper freshly ground, to taste
• 12 each kalamata olives pitted and cut in half lengthwise
• 3/4 pound spaghetti or other pasta, prefer whole wheat
• 2 ounces feta cheese crumbled, or ricotta salata, or grated parmesan

1. Preheat oven to 400F (200C).
2. Bring a large pot of salted water to a boil and add the cauliflower.
3. Cook for 2 minutes and transfer to a bowl of ice water to stop cooking.
4. Drain and blot dry.
5. Cover the pot, reserve the water to cook the pasta later.
6. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt.
7. Place on a baking sheet, roast 30 minutes, stirring twice, until tender and lightly browned.
8. Remove from the oven and set aside.
9. Meanwhile, in a wide, nonstick skillet or a 3-quart saucepan, heat the remaining oil over medium heat and stir in the garlic and cayenne pepper.
10. Cook, stirring, until fragrant, about 1 to 2 minutes.
11. Stir in the tomatoes, sugar, thyme and salt, and bring to a simmer.
12. Simmer over medium-low heat, stirring often, until thick, 18 to 20 minutes.
13. Stir in the cauliflower and the olives, and simmer a few minutes more.
14. Season with salt and black pepper if desired.
15. Return the water to a boil.
16. Stir in the pasta and cook until the pasta is al dente, usually about 10 to 11 minutes.
17. Drain and toss with the cauliflower-tomato mixture until evenly coated.
18. Sprinkle the cheese over the top.
19. Serve warm.

cauliflower, olive oil, garlic, cayenne pepper, tomatoes, sugar, thyme, salt, olives, other pasta, feta cheese

Taken from recipeland.com/recipe/v/mediterranean-roasted-cauliflow-51638 (may not work)