Spaghetti with Cauliflower, Green Olives & Almonds Recipe


1 1/4 cups pitted brine-cured green olives

1/2 cup chopped fresh flat-leaf parsley

1/2 cup olive oil

1 (2 1/2-lb) cauliflower head, cut into 1-inch wide florets (about 8 cups)

3 garlic cloves, finely chopped

Scant 1/2 teaspoon dried red-pepper flakes

1/4 cup water

3/4 pound dried spaghetti or long straight pasta

1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus more for serving

3/4 cup whole almonds with skin (3 3/4 oz), toasted and coarsely chopped


Spaghetti with Cauliflower, Green Olives & Almonds

This is one of Ann’s favorite ChefShop recipes and she makes it often.

Cauliflower, enhanced with toasty almonds and a briny parsley-olive mixture, holds its own as the star in this simple and slightly spicy vegetarian supper.

Makes 4 (main course) servings.


#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 add cauliflower and salt and cook, 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.

#5: Add olive mixture and cook, stirring, until heated through, about 2 minutes.

#6: Meanwhile , cook pasta in a 6 to 8 quart pot of boiling salted water (salty as the sea), stirring occasionally, until al dente. Reserve pasta water (at least 1 cup). Drain and return to pot.

#7: Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some of the reserved pasta water.

#8: Sprinkle pasta with almonds and serve immediately, with additional Parmigiano-Reggiano on the side.