Spicy Cauliflower-Olive-Pancetta Pasta

I don't know if you have noticed, but Cauliflower is all the rage right now, But I have been on this band wagon for a while. I love beefing up recipes with hearty vegetables. And this is yet another example of how pasta CAN be healthy if you do it right. To save time you could use those bags of  "Cauliflower Rice" or pearls that they have started selling in the produce section.   This Inspiration for this one comes from eating well. 

 Spicy Cauliflower-Olive-Pancetta Pasta

• 12 oz whole wheat spaghetti
•  1 tablespoon olive oil
• 5 cups riced cauliflower (or finely chopped cauliflower)
• 4 garlic cloves minced
• 1/4 cup diced pancetta
• 1/2 cup dry white wine
• 1/4 cup chopped hot cherry peppers 
• 10 pitted kalmata olives chopped
•  1/2 teaspoon red pepper flakes
•  1/4 cup flat leaf parsley chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup shaved Parmesan

1.  Cook pasta until almost done, and make sure to save a cup of starchy pasta water. Drain the pasta. 
2.  While the pasta is cooking, heat oil in a large skillet to medium heat. Cook the cauliflower, pancetta and red pepper flakes until the cauliflower starts to brown. 
3. Add garlic and stir. Add wine and increase heat to high until the liquid evaporates. 
4. Stir in peppers, olives and season with salt and pepper
5. Add the pasta and  the reserved pasta water. 
6. Simmer until the water is almost cooked off.
7. Top with parsley and cheese before serving.

 ***Makes 4 servings 
***3 on Bryce's dish scale,  2 pots a cutting board and knife.