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| In a skillet, sauté the garlic with the oil until brown, then add the chili and cauliflower. Cook for three–four minutes, stirring continually. |
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| Add the tomatoes, basil, vinegar and olive slices, bring to a gentle boil and reduce heat, and simmer until cauliflower is tender. Add the chickpeas and parsley and cook on low. |
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| In a pan, cook the penne in salted water until tender, then drain. |
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| Pour the penne into a large bowl and add the chickpea mixture and mix. |
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| Add the parmesan on top. Serves three–four. |
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