Spaghetti With Cauliflower, Green Olives and Almonds
Serves4 (main course)
Active time:35 min
Start to finish:40 min
January 2007
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.
1 1/4cupspitted brine-cured green olives (plain or stuffed)
1/2cupchopped fresh flat-leaf parsley
1/2cupolive oil
1(2 1/2-lb) head cauliflower, cut into 1-inch-wide florets (8 cups)
1/2teaspoonsalt
3garlic cloves, finely chopped
Scant 1/2teaspoondried hot red-pepper flakes
1/4cupwater
3/4lbdried spaghetti or linguine
1ozfinely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup; see Tips) plus additional for serving
3/4cupwhole almonds with skin (3 3/4 oz), toasted and coarsely chopped (see Tips)
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 and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water (see Tips), stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.