Instructions: Bring pot of water large enough to hold cauliflower to a boil. Add cauliflower to boiling water. (White vegetables will taste sweeter if you do not add salt to the boiling water.) Boil cauliflower until it is tender, 10 to 15 minutes. Drain and cut into pieces no larger than 1/2 inch.

Fill a pot for the pasta with at least 4 quarts water and place over high heat. Put garlic and olive oil in a 10 inch saute pan and place it over medium-high heat. Saute until garlic begins to sizzle. Add parsley and red pepper flakes and stir a few times. Add cauliflower and season with salt. Saute`, stirring occasionally, until cauliflower is quite tender and begins to brown, 8 to 10 minutes.

While cauliflower is sauteing, cut olive flesh from pits and coarsely chop it. When cauliflower is done, add tomatoes and cook for 6 to 8 minutes, stirring occasionally. Meanwhile, add 1 tablespoon salt and the fusilli to the boiling pasta water. Just before pasta is done, add olives to sauce, stir well, and remove from heat. When pasta is cooked, drain it and toss with sauce and grated pecorino cheese, and serve.

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