About the Dish

1 small Cauliflower
1/2 teaspoon PeachDish Salt
6 ounces Ziti
1 sprig Rosemary
1 small Sweet Onion
2 tablespoons White Cooking Wine
2 packets Green Olives
2 sprigs Parsley
3/4 ounce Parmesan Cheese
Per Serving
Calories 611
Total Fat 19 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 8 g
Cholesterol 9 mg
Sodium 863 mg
Total Carbohydrates 95 g
Dietary Fiber 12 g
Sugar 18 g
Protein 21 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning.
Prepare your mise en place: Cut the cauliflower into 1-inch florets by separating them from the stem side. Pick and finely chop rosemary leaves. Peel and dice onion into 1/2-inch pieces (medium dice). Roughly chop olives. Pick and chop parsley leaves.
In a mixing bowl, toss cauliflower with 1 tablespoon olive oil and 1/2 teaspoon PeachDish salt. Spread evenly in a large heavy baking pan, and roast in oven 10 minutes. Rotate the pan, stir the cauliflower, and roast 6-7 minutes more, or until well-browned and tender.
Place about 4 cups water in a saucepot with 1 teaspoon kosher salt, place over high heat and bring to a boil. While the cauliflower is roasting, add ziti to the boiling water and cook 10-11 minutes, or until pasta is al dente (cooked but still firm). Pour pasta into a colander and drain thoroughly.
While pasta cooks: Heat a large sauté pan over medium heat. Add remaining 1 tbsp. olive oil, rosemary, and then diced onion. Cook while stirring 6-7 minutes, or until onions are translucent and tender. Add cooking wine, and cook 1-2 minutes more, or until wine is evaporated. Add pasta, cauliflower and olives to the pan. Taste and adjust seasoning as desired. Drizzle with a bit more olive oil
Serve topped with chopped parsley and grated Parmesan. Enjoy!