-
1
Preheat your oven to 400 F.
-
2
Start by adding the cauliflower florets into a large mixing bowl.
-
3
Add the first listed amount of olive oil, and give it a good toss.
-
4
Season with some salt and pepper.
-
5
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.
-
6
During this time, heat a large pot of water and bring to a boil.
-
7
Season generously with salt.
-
8
Add the pasta, and cook according to package instructions for al dente.
-
9
While these two are cooking, heat a small skillet over medium heat and add the second listed amount of olive oil.
-
10
Bring to a medium heat, then toss in the garlic, capers, and chili flakes.
-
11
Reduce the heat to low and continue to cook, being careful not to burn the garlic.
-
12
You are basically infusing the oil.
-
13
Drain the pasta, keeping the pasta in the pot.
-
14
Toss in the Parmesan cheese and give it a good stir.
-
15
Add in the sliced olives, give a good toss.
-
16
Pour in the caper, garlic and olive oil mixture and give another good toss.
-
17
Add the roasted cauliflower and breadcrumbs, and give one more good toss.
-
18
Taste and season to your liking.
-
19
I fell in love with this pasta dish.
-
20
There is something about the flavor of the cauliflower that when paired with those olives, garlic, and capers is just out of this world.
-
21
My kid, the pasta lover?
-
22
Well, he had a big bowl, and he told me even had two cauliflower florets.
-
23
I guess Im winning on that front.
-
24
I hope you enjoy the linguine with cauliflower and green olives!
