Spaghetti with Cauliflower, Green Olives, and Almonds

Ingredients

  • 1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (½ cup) plus additional for serving
  • 1 ¼ cups pitted brine-cured green olives (plain or stuffed)
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup olive oil
  • 1 (2 ½-pound) head cauliflower, cut into 1-inch-wide florets (8 cups)
  • ½ teaspoon salt
  • 3 garlic cloves, finely chopped
  • + 4 more ingredients
    • Scant ½ teaspoon dried hot red-pepper flakes
    • ¼ cup water
    • ¾ pound dried spaghetti or linguine
    • ¾ cup whole almonds with skin (3 ¾ ounces), toasted and coarsely chopped

1. Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl. 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 ...

View full recipe at SpringPad

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