Active Time

　　35 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes 4 (main course) servings

　　1 1/4 cups pitted brine-cured green olives (plain or stuffed)

　　1/2 cup chopped fresh flat-leaf parsley

　　1/2 cup olive oil

　　1 (2 1/2-pound) head cauliflower, cut into 1-inch-wide florets (8 cups)

　　1/2 teaspoon salt

　　3 garlic cloves, finely chopped

　　Scant 1/2 teaspoon dried hot red-pepper flakes

　　1/4 cup water

　　3/4 pound dried spaghetti or linguine

　　1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup) plus additional for serving

　　3/4 cup whole almonds with skin (3 3/4 ounces), toasted and coarsely chopped

　　

Step 1

Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.

　　

Step 2

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.

　　

Step 3

Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.

　　

Step 4

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.

　　

Step 5

Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.

　　

Step 6

Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.