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Linguine with Cauliflower and Olives

Linguine with Cauliflower and Green Olives

Dax Phillips
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Pasta
Cuisine Italian
Servings 8


  • 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.
  • 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!