Spaghetti With Cauliflower, Green Olives, And Almonds

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/4 cups pitted green olives in brine (plain or stuffed)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup extra virgin olive oil
• 1 head cauliflower, cut into 1-inch-wide florets (8 cups)
• 1/2 teaspoon salt
• 3 garlic cloves, finely chopped
• 1/2 teaspoon dried hot red pepper flakes
• 1/4 cup water
• 3/4 lb spaghetti or 3/4 lb linguine
• 1 ounce finely grated pecorino romano cheese (1/2 cup) or 1 ounce parmigiano-reggiano cheese, plus additional for serving (1/2 cup)
• 3/4 cup whole almond, with skin toasted and coarsely chopped (3 and 3/4 oz)

Recipe

• 1 pulse olives and parsley in a food processor until coarsely chopped. transfer to a bowl.
• 2 heat olive 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.
• 3 add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
• 4 stir in water and boil 1 minute. add olive mixture and cook, stirring, until heated through, about 2 minutes.
• 5 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.
• 6 add cauliflower mixture and toss well, then add cheese and toss again. if pasta is dry, moisten with some reserved cooking water.
• 7 sprinkle pasta with almonds and serve immediately, with additional cheese on the side.