Cauliflower with Olives and Capers

This tasty pasta dish is extra healthy with servings of Cauliflower, Olives, and Capers!


  • 1 large cauliflower
  • 1 pound spaghetti
  • ⅓ – ½ cups extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon parsley, minced
  • 2 tablespoons capers, rinsed
  • 8 pitted black olives, thinly sliced
  • kosher salt
  • hot red pepper flakes


  • Cut the cauliflower into florets, discarding the core, and boil in salted water until very tender (4-5 minutes). Drain, dry with paper towels, and chop the florets into small pieces & set aside.
  • Cook spaghetti in boiling salted water to package directions.
  • While the pasta cooks, heat oil in a large skillet over medium heat. Add the garlic, parsley, capers, and olives. Season with salt and red pepper flakes and stir (1-2 minutes).
  • Add the cauliflower and mix it with the sauce until well combined.
  • Drain pasta, add to the skillet, and stir until pasta and sauce are well combined.
  • Taste and adjust the seasoning as needed.

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