Spaghetti with Cauliflower, Green Olives, and Almonds
Spaghetti with Cauliflower, Green Olives, and Almonds might be just the main course you are searching for. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 28g of protein, 52g of fat, and a total of 896 calories. If you have water, almonds, brine-cured olives, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.
Pulse olives and parsley in a food processor until coarsely chopped.
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, 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.