Penne with Roasted Cauliflower and Parsley Pesto | Corewell Health

Ingredients

• 5½ cups cauliflower, cut in half
• ¼ cup olive oil, for brushing cauliflower
• 1/8 teaspoon kosher salt
• 1/16 teaspoon black pepper, ground
• 1 cup black olives, pitted, slivered
• 8 ounces penne pasta
• 1 1/3 cups cannellini beans, canned, drained and rinsed
• ¼ cup mint, chopped, for garnish