Spaghetti with Cauliflower, Green Olives, and Almonds

Spaghetti with Cauliflower, Green Olives, and Almonds
Photo by Romulo Yanes


  • 1 (2 1/2-pound) head cauliflower
  • ½ cup fresh flat-leaf parsley
  • ¼ cup water
  • ¾ pound dried spaghetti or linguine
  • ¾ cup whole almonds with skin
  • 3 garlic cloves
  • ½ cup olive oil
  • + 4 more ingredients
    • ½ teaspoon salt
    • 1 ¼ cups pitted brine-cured green olives (plain or stuffed)
    • 1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano
    • ½ teaspoon dried hot red-pepper flakes

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

View full recipe at Epicurious


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