Spaghetti with Cauliflower, Green Olives, and Almonds
A Mediterranean-inspired pasta dish combining tender cauliflower florets, briny green olives, and toasted almonds tossed with spaghetti and topped with pecorino cheese. This vegetarian main course offers a delightful mix of textures and flavors.
Ingredients
- •1¼ cups green olives
- •½ cup fresh flat-leaf parsley
- •½ cup olive oil
- •1 head cauliflower
- •½ teaspoon salt
- •3 cloves garlic
- •½ teaspoon dried hot red-pepper flakes
- •¼ cup water
- •¾ pound dried spaghetti
- •1 ounce Pecorino Romano
- •¾ cup whole almonds
- •toasted and coarsely chopped
Cooking Instructions
- 1.
Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
3 min
- 2.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
13 min
- 3.
Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
3 min
- 4.
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
12 min
- 5.
Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
3 min
- 6.
Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.
2 min