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Spaghetti with Cauliflower Pesto

Recipe yields about 3 3/4 cups of cauliflower pesto. Omit cheese for a vegan option.
Cook Time10 minutes
Total Time10 minutes
Course: Main
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • Kosher salt
  • 6 to 8 ounces dried spaghetti
  • 1 small 13-ounce head cauliflower, cut into chunks
  • 1/2 cup unsalted toasted almonds or pine nuts
  • 1/2 cup green olives
  • 3 to 4 sun-dried tomatoes
  • 1- ounce chunk pecorino-Romano cheese cut into chunks; plus more for serving (OMIT for vegans)
  • 1 medium clove garlic
  • 1 tablespoon drained capers
  • a handful fresh flat-leaf parsley leaves
  • Pinch crushed red pepper flakes or more as needed
  • 3 tablespoons extra virgin olive oil
  • 2 to 2 1/2 teaspoons sherry vinegar or more to taste

Instructions

  • Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the spaghetti. Cook according to the package directions. Drain and set aside.
  • Meanwhile, place the cauliflower (in batches) into the food processor and pulse to form couscous-like crumbs; transfer all to a large-sized mixing bowl.
  • Still using your food processor, add in the almonds or pine nuts, green olives, sun-dried tomatoes, cheese, garlic, capers and parsley. Pulse to form a coarse bread-crumb consistency, then add the mixture to the cauliflower in the bowl, along with the crushed red pepper flakes.
  • Stir in the olive oil, 2 teaspoons of the vinegar and salt. Mix well and taste and adjust seasoning as needed.
  • Add the pasta and toss to coat evenly. Drizzle with a touch more olive oil and a splash of the vinegar if needed. Serve and enjoy!