Olive, cauliflower & harissa pasta

Harissa adds colour and warmth to this vegan midweek pasta dish, with fried cauliflower, green olives and parsley. Add more harissa, if you like it spicy

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 466
  • fat 15g
  • saturates 2g
  • carbs 63g
  • sugars 0g
  • fibre 12g
  • protein 14g
  • salt 1.1g


  • 1 tbsp olive oil
  • 1 small cauliflower, broken into small florets, stalks and leaves finely chopped
  • 1 tbsp tomato purée
  • 200g cherry tomatoes, halved
  • 2 garlic cloves, crushed
  • 25g pitted green olives, halved
  • 2 tbsp rose harissa
  • 150g dairy-free wholemeal pasta of your choice (such as pappardelle; gluten-free if needed)
  • small handful of parsley, finely chopped


  1. Heat the oil in a large frying pan over a medium-high heat and tip in the cauliflower florets, stalks and leaves. Season, cover and fry for 8-10 mins, shaking the pan now and then, until lightly browned and softened. Stir the tomato purée and tomatoes, cover and cook for 5 mins more until the tomatoes have burst. Add the garlic, olives and harissa, and cook for 2-3 mins until fragrant.

  2. Meanwhile, cook the pasta following pack instructions. Drain, reserving a mugful of the water. Stir the pasta and a splash of the water into the tomato mixture. Season, scatter over the parsley and serve.

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