Cauliflower Rigatoni with Preserved Orange Tapenade

Preheat oven to 400°F. Bring a large pot of water to a boil.

Toss cauliflower with 1 tablespoon oil and pepper on a large rimmed baking sheet. Roast, stirring once, until tender and browned, about 20 minutes.

Meanwhile, cook rigatoni in the boiling water according to package directions.

Combine olives, basil, parsley, preserved orange paste, capers and garlic in a large bowl. Stir in the remaining 5 tablespoons oil.

Reserve 1/2 cup of the cooking water; drain the pasta and add to the bowl with the tapenade. Add the cauliflower and 1/4 cup of the reserved cooking water; toss to combine. Stir in the remaining 1/4 cup water. Serve topped with more basil and parsley, if desired.