Instructions: It is from the February 1993 issue of Gourmet.

*In a blender puree the parsley with the oil. I intend to make a white sauce and add mozzarella and parmesan cheeses instead. If anyone tries the parsley sauce, please let me know.

Steam the cauliflower for 5 minutes or until it is tender. Cook the pasta al dente and drain well. In a large bowl toss the pasta with the parsley sauce (or cheese sauce), the cauliflower, the olives and salt and pepper to taste.

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