In this week’s edition of “Cooking with Chef Hermann,” the Chef is preparing a Spaghetti dish with cauliflower, Green Olives and Almonds.
2 3⁄4 Cup (44 tbs) (Pitted Brine-Cure, Plain Or Stuffed)
1⁄2 Cup (8 tbs) (Flat Leaf)
1⁄2 Cup (8 tbs)
Head of cauliflower
2 1⁄2 Pound (8 Cups)
Dried red pepper flakes
1⁄4 Cup (4 tbs)
Grated pecorino romano
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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When entertaining unexpected guests at home, nothing could come to your rescue like a hearty pasta dinner recipe as this. Chef Hermann tosses spaghetti with tender cauliflower, toasty almonds and green olives to whomp up this simple and slightly spicy vegetarian supper dish.