Ingredients
- 1 whole Small Head Of Cauliflower
- Cut Into Florets
- 2 Tablespoons Olive Oil
- For Roasting Cauliflower
- 1 pound Linguine
- 13 cups Olive Oil
- 3 cloves Garlic
- Thinly Sliced
- 1/4 cups Capers
- 1/2 teaspoons Red Chili Flakes
- 1 cup Parmesan Cheese
- Grated
- 12 whole Pitted Green Olives
- Sliced In Half
- 1/4 cups Italian Bread Crumbs
- 1 teaspoon Salt To Taste
- 1 Tablespoon Cracked Black Pepper
Instructions
- Preheat your oven to 400 F.
- Start by adding the cauliflower florets into a large mixing bowl.
- Add the first listed amount of olive oil, and give it a good toss.
- Season with some salt and pepper.
- Place onto a rimmed baking sheet, put it into the oven and roast for about 25 minutes or until you get some nice color on it.
- During this time, heat a large pot of water and bring to a boil.
- Season generously with salt.
- Add the pasta, and cook according to package instructions for al dente.
- While these two are cooking, heat a small skillet over medium heat and add the second listed amount of olive oil.
- Bring to a medium heat, then toss in the garlic, capers, and chili flakes.
- Reduce the heat to low and continue to cook, being careful not to burn the garlic.
- You are basically infusing the oil.
- Drain the pasta, keeping the pasta in the pot.
- Toss in the Parmesan cheese and give it a good stir.
- Add in the sliced olives, give a good toss.
- Pour in the caper, garlic and olive oil mixture and give another good toss.
- Add the roasted cauliflower and breadcrumbs, and give one more good toss.
- Taste and season to your liking.
- I fell in love with this pasta dish.
- There is something about the flavor of the cauliflower that when paired with those olives, garlic, and capers is just out of this world.
- My kid, the pasta lover?
- Well, he had a big bowl, and he told me even had two cauliflower florets.
- I guess Im winning on that front.
- I hope you enjoy the linguine with cauliflower and green olives!
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