Spaghetti With Cauliflower, Green Olives & Almonds
|Green olives||2 3⁄4 Cup (44 tbs) (Pitted Brine-Cure, Plain Or Stuffed)|
|Chopped parsley||1⁄2 Cup (8 tbs) (Flat Leaf)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Head of cauliflower||2 1⁄2 Pound (8 Cups)|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Dried spaghetti||3⁄4 Pound|
|Grated pecorino romano||1 Ounce|
|Almonds||3⁄4 Cup (12 tbs) (With Skin On, Toasted)|
Pulse olives and parsley in a food processor until coarsely chopped. Transfer to 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 cauliflower is tender and garlic is golden, 3-5 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 6-8 quart pot of boiling, salted water, stirring occasionally, until al dente. Reserve 1 cup of 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.
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Calories 1793 Calories from Fat 897
% Daily Value*
Total Fat 104 g160.7%
Saturated Fat 13.1 g65.4%
Trans Fat 0 g
Cholesterol 18.4 mg6.1%
Sodium 1908.7 mg79.5%
Total Carbohydrates 186 g62.1%
Dietary Fiber 28.7 g114.9%
Sugars 15.8 g
Protein 54 g108.8%
Vitamin A 15.1% Vitamin C 459.2%
Calcium 68.4% Iron 64%
*Based on a 2000 Calorie diet