Ingredients for - Whole Wheat Spaghetti with Cauliflower and Green Olives
How to cook deliciously - Whole Wheat Spaghetti with Cauliflower and Green Olives
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
2. Stage
Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
3. Stage
Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
4. Stage
Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
5. Stage
Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
6. Stage
Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
7. Stage
Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.
