Linguine with Cauliflower and Green Olives

My wife and I were discussing the other day about how much we love cauliflower. I don’t think I could stand the stuff when growing up, but quickly fell in love with it later in life, especially roasted with a bit of garlic.  Then when I made the cauliflower pizza, that just escalated my love for it, especially when paired with green olives.  That led me to take those similar ingredients that were used on the pizza, but turn it into a pasta dish, and really hope that my pasta loving kids would dig in and begin their love for the cauliflower (I somewhat lost on that front).

Linguine with Cauliflower and Green Olives

This pasta dish is packed with awesome flavor, and is truly comforting.

Let’s get started.

Ingredients:

  • 1 small head of cauliflower, cut into florets
  • 1 pound linguine
  • 1 cup grated parmesan cheese
  • 3 cloves garlic, thinly sliced
  • 1/4 cup of capers
  • 1/2 tsp red chili flakes
  • 12 green olives, sliced in half
  • 1/3 cup olive oil
  • 1/4 cup Italian Bread Crumbs
  • 2 tbsp additional olive oil
  • salt, to taste
  • cracked black pepper, to taste

Preheat your oven to 400 degrees.

Start by adding the cauliflower florets to a large mixing bowl. Add in the 2 tablespoons of olive oil, and give a  good toss.  Season with some salt and pepper.  Place onto a baking sheet, 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 in the pasta, and cook until al dente.

Linguine with Cauliflower and Green Olives

While these two are cooking, heat a small skillet and add in the 1/3 cup of olive oil. Bring to a medium heat, then toss in the garlic, capers, and chili flakes. Reduce the heat, and continue to cook, being careful not to burn the garlic. You are basically infusing the oil.

Drain the pasta, toss in the parmesan cheese and give a good stir. Add in the sliced olives, give a good toss. Pour in the capers, garlic, and olive oil, 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 again. There is something about the flavor of the cauliflower that when paired with those olives, garlic, and capers that is just out of this world. My kid, the pasta loving eater? Well, he had a big bowl, and told me had had two florets. I guess I’m winning on that front. I hope you enjoy the linguine with cauliflower and green olives!

Linguine with Cauliflower and Green Olives
Author: 
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 small head of cauliflower, cut into florets
  • 1 pound linguine
  • 1 cup grated parmesan cheese
  • 3 cloves garlic, thinly sliced
  • ¼ cup of capers
  • ½ tsp red chili flakes
  • 12 green olives, sliced in half
  • ⅓ cup olive oil
  • ¼ cup Italian Bread Crumbs
  • 2 tbsp additional olive oil
  • salt, to taste
  • cracked black pepper, to taste
  • Preheat your oven to 400 degrees.
Instructions
  1. Start by adding the cauliflower florets to a large mixing bowl. Add in the 2 tablespoons of olive oil, and give a good toss. Season with some salt and pepper. Place onto a baking sheet, and roast for about 25 minutes, or until you get some nice color on it.
  2. During this time, heat a large pot of water and bring to a boil. Season generously with salt. Add in the pasta, and cook until al dente.
  3. While these two are cooking, heat a small skillet and add in the ⅓ cup of olive oil. Bring to a medium heat, then toss in the garlic, capers, and chili flakes. Reduce the heat, and continue to cook, being careful not to burn the garlic. You are basically infusing the oil.
  4. Drain the pasta, toss in the parmesan cheese and give a good stir. Add in the sliced olives, give a good toss. Pour in the capers, garlic, and olive oil, and give another good toss. Add the roasted cauliflower and breadcrumbs, and give one more good toss. Taste and season to your liking.
  5. I fell in love with this pasta dish again. There is something about the flavor of the cauliflower that when paired with those olives, garlic, and capers that is just out of this world. My kid, the pasta loving eater? Well, he had a big bowl, and told me had had two florets. I guess I’m winning on that front. I hope you enjoy the linguine with cauliflower and green olives!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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