spaghetti with cauliflower and olives
Serves: 4
  • 400 grams spaghetti
  • ¼ cup olive oil
  • ½ large cauliflower, or a whole small one, chopped into small florets
  • 4 garlic cloves, finely sliced
  • 2 red chillies, finely chopped
  • 100 grams kalamata olives, pitted and quartered
  • 2 tablespoon fresh rosemary, finely chopped
  • 60 grams fresh breadcrumbs, toasted
  • 1 cup freshly grated parmesan
  • juice of ½ lemon
  • lemon wedges to serve
  1. Cook the spaghetti in salted, boiling water, then drain.
  2. While the spaghetti is cooking:
  3. In a large heavy-based frying pan, heat the olive oil over a medium heat. Add the cauliflower and fry until just starting to colour (4 - 5 minutes).
  4. Add the sliced garlic and cook, stirring for 1 minute.
  5. Add the chillies, olives and rosemary and cook for 5 minutes or until the cauliflower starts to become tender. Stir constantly so that it doesn't stick to the bottom of the pan.
  6. Add the cooked spaghetti and mix thoroughly. Squeeze over the juice of ½ a lemon and stir.
  7. Top with the toasted breadcrumbs and parmesan. Serve immediately.
  8. Serve with lemon wedges.
Recipe by Villiers Brown at