Ingredients

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

Description

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.

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