Ziti with Cauliflower, Ripe Olives, and Toasted Bread Crumbs

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Servings: 6


  • 1/4 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 1 head cauliflower, cored and cut in small florets
  • 2 tbsp water
  • 2 cloves garlic, minced
  • 2 tbsp dry bread crumbs
  • 1/4 tsp salt
  • 1 lb ziti pasta
  • 2 tbsp grated Pecorino-Romano cheese
  • 1/3 cup oil-cured ripe olives, pitted and cut in slivers
  • Freshly ground pepper
  • Freshly chopped parsley


    • 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