Spaghetti with cauliflower, olives and almonds

4 servings

40 minutes

Spaghetti with cauliflower, olives, and almonds is a refined dish of Italian cuisine that combines the tenderness of vegetables, the spiciness of olives, and the crunchy texture of almonds. This recipe embodies the traditions of southern Italy, where pasta is often complemented with seasonal products and aromatic spices. Cauliflower sautéed to a golden crust adds a delicate sweetness that is nicely contrasted by olives and parsley. Almonds add crunch while pecorino romano cheese provides richness and depth of flavor. Spaghetti infused with garlic and red pepper aromas creates a harmonious dish perfect for both a cozy dinner and a festive table. This pasta pairs well with a glass of white wine and fresh bread that highlights its rich flavor nuances.

Energy value per serving

• Calories: 692.3
• Proteins: 26.9g
• Fats: 29.4g
• Carbohydrates: 76.2g

Ingredients

• Pitted olives: 190 g
• Chopped parsley: 40 g
• Olive oil: 1 ml
• Cauliflower: 1 kg
• Salt: to taste
• Red pepper flakes: 0.5 tsp
• Spaghetti: 300 g
• Pecorino Romano cheese: 100 g
• Roasted almonds: 100 g
• Garlic: 3 clove

Cooking steps

1. Break the cauliflower into small florets (about 2 cm each).

   Required ingredients:

   • Cauliflower: 1 kg

2. Coarsely chop the roasted almonds.

   Required ingredients:

   • Roasted almonds: 100 g

3. Put olives and parsley in a food processor, chop roughly, and transfer to a bowl.

   Required ingredients:

   • Pitted olives: 190 g
   • Chopped parsley: 40 g

4. In a heavy skillet (25 cm diameter), heat oil over medium heat and sauté cauliflower with half a teaspoon of salt. Cook until golden brown (about 8 minutes).

   Required ingredients:

   • Olive oil: 1 ml
   • Cauliflower: 1 kg
   • Salt:  to taste

5. Add red pepper flakes and finely chopped garlic to the cauliflower, and continue cooking for 3-5 minutes, stirring, until the garlic turns golden.

   Required ingredients:

   • Red pepper flakes: 0.5 teaspoon
   • Garlic: 3 cloves

6. Pour 1/4 cup of water into the pan with cauliflower, bring it to a boil, and cook for another minute. Then add the olive and parsley mixture and stir while cooking for 2 minutes.

   Required ingredients:

   • Pitted olives: 190 g
   • Chopped parsley: 40 g

7. While the cauliflower is cooking, boil water in a large pot, add salt (1.5 teaspoons of salt per 6 liters of water), and add the pasta (spaghetti or linguine). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, discard the water, and return the pasta to the pot. (Reserve 1 cup of pasta water.)

   Required ingredients:

   • Salt:  to taste
   • Spaghetti: 300 g

8. Add cauliflower to the pot with pasta and mix, occasionally adding grated cheese (1/2 cup). If the pasta is too dry, add a little water from the pasta.

   Required ingredients:

   • Cauliflower: 1 kg
   • Pecorino Romano cheese: 100 g

9. Sprinkle the pasta with almonds and serve immediately with grated cheese (additional 1/2 cup).

   Required ingredients:

   • Roasted almonds: 100 g
   • Pecorino Romano cheese: 100 g