Can be prepared in 45 minutes or less.

Ingredients

　　2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)

　　2/3 cup olive oil

　　1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin

　　1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at some Italian markets) or rotelle (corkscrew-shaped pasta)

　　1 cup pimiento-stuffed olives, chopped fine

　　In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.