Linguine with Roasted Cauliflower and Green Olives

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 I’m winning on that front. I hope you enjoy the linguine with cauliflower and green olives!