- 1 1/4 cups pitted brine-cured green olives (plain or stuffed)
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup olive oil
- 1 (2 1/2-pound) head cauliflower, cut into 1-inch-wide florets (8 cups)
- 1/2 teaspoon salt
- 3 garlic cloves, finely chopped
- Scant 1/2 teaspoon dried hot red-pepper flakes
- 1/4 cup water
- 3/4 pound dried spaghetti or linguine
- 1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup) plus additional for serving
- 3/4 cup whole almonds with skin (3 3/4 ounces), toasted and coarsely chopped
- Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
- Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
- Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
- Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.