• In large sauté pan, heat 3 tbsp olive oil over medium-high heat; cook cauliflower, covered, for 3 minutes, stirring occasionally. Reduce heat to medium. Add water; cover and cook, turning occasionally, for 5 minutes or until well browned. Add garlic, bread crumbs and salt, tossing to combine. Cook for 2 minutes or until bread crumbs are golden; remove pan from heat. Transfer florets to plate, leaving bread crumbs and garlic in pan.
• In large pot of boiling salted water, cook ziti for about 10 minutes or until al dente. Drain, reserving 1/4 cup cooking water. Add ziti to sauté pan along with cheese and remaining oil, adding enough of the reserved cooking water if needed to moisten. Toss with reserved cauliflower and olives. Sprinkle with parsley. Season with pepper to taste.

Recipe Provided by Chef Sharon Sanders