Spaghetti with Spicy Cauliflower and Pine Nuts Print Email

1 head of cauliflower, cut into florets and chopped small
4 cloves of garlic, chopped
1 bunch of parsley, chopped
1/3 cup of salt-packed capers, soaked for 30 minutes in water
1/2 cup of mashed, toasted pine nuts
1/2 cup whole, toasted pine nuts
Dried chili peppers, ground in a food processor–store extras in an airtight container
Olive oil
Salt and pepper

Heat up a large saute pan and add 2 tablespoons of olive oil. Throw in one tablespoon of the ground chili peppers and turn the heat to low. Cook for 1-2 minutes. Turn the heat to medium and add the garlic. Cook for 1 minute and add the chopped cauliflower.

Saute for ten minutes, stirring with a wooden spoon, and add the capers, mashed pine nuts, salt and pepper. Cook for an additional 5 minutes, add the parsley, the whole pine nuts and another pinch of crushed pepper.

Toss with whole-wheat spaghetti and drizzle some Sicilian olive oil on top. -