Pasta: Cauliflower Toasted Garlic Green Olives
by Lishka DeVoss

This is a very forgiving dish that does not really need exact measurements. Make to taste.

YIELD 2 servings main course, 4 servings side dish

INGREDIENTS

INDIVIDUALLY (ready to use):
olive oil, as needed
2 cups bite-size chopped cauliflower
4 oz linguine
Salt and pepper

SMALL BOWL:
5 garlic cloves, peeled and sliced thin
1 cup chunky bread crumbs, preferably homemade from a baguette
1/4 tsp red pepper flakes

PREP BOWL:
15 pitted green olives (use 10 if fresh), sliced
2 tsp small capers (or green peppercorns)

TO SERVE:
Parmesan, grated

PREPARATION

1. Start the pasta water heating, then prep everything.

2. Start cooking the linguine.

3. In a 12-inch skillet over medium-low, heat oil, then add SMALL BOWL and cook, stirring often, until fragrant and golden — about 2 minutes. Remove from skillet and set aside.

4. Still over medium-low heat, add more oil and then cauliflower to skillet; cook until it starts browning, stirring as needed. (Raise the heat if it’s cooking too slow.)

5. Add PREP BOWL and stir; add more oil if needed. Add cooked linguine and toss; season with salt and pepper as desired.

6. Turn heat to low, add SMALL BOWL mixture and toss well until fully warmed.

Updated 2020-04-28

return to top