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Ruffle-Edged Pasta with Cauliflower and Parsley Sauce

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“A great way to get your vegetables. This is a good work night meal; it's simple, delicious and quick. You could make it even easier by purchasing chopped olives and a precut, prewashed vegetable mix from the produce section. Since the parsley gets put into the blender you don't need to be too picky about the stems, a few smaller ones won't hurt a thing.”

Ingredients Nutrition

  • 1 14 cups packed fresh flat leaf parsley
  • 13 cup olive oil
  • 1 14 lbs cauliflower, cut into 1 inch flowerettes and the stems sliced thin
  • 12 lb ruffle-edged cone-shaped pasta (or corkscrew-shaped pasta)
  • 12 cup pimento stuffed olive, chopped fine (or your favorite or olive tapenade)
  • salt and pepper


  1. Put a large pot of salted water on to boil for the pasta.
  2. Puree parsley and oil in blender.
  3. Steam cauliflower for 5 minutes or until just tender.
  4. Add pasta to boiling water and cook until al dente; drain.
  5. Pour pasta back into pot and toss with the parsley sauce, cauliflower, olives and salt and pepper to taste.

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