Spaghetti with Cauliflower, Green Olives, and Almonds
4.4(79)
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.
03Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
04Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
05Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
06Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.