This dish is a great example of desperation being the greatest inspiration. I had some cauliflower cut up in the fridge (a great make-ahead strategy) and some leftover pepperoni from pizza night and decided to throw them together in a simple pasta. It turned out to be delicious. The pepperoni and garlic flavor the oil for a no-effort-whatsoever sauce. Let the cauliflower get nice and brown, before adding the garlic and pepperoni.
Ingredients
- 1/4 cup extra virgin olive oil, divided
- 1 medium head cauliflower, cut into bite-sized pieces (about 4 cups)
- sea salt
- 6 cloves garlic, thinly sliced
- 3 ounces pepperoni slices, cut into thin strips
- 3 tablespoons nonpareil capers, drained
- 1/8 teaspoon red pepper flakes
- 10 ounces whole grain spaghetti
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti to al dente, and drain.
- While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower, and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
- Add the remaining tablespoon olive oil, the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock, and scrape up any bits from the bottom of the pan. Add capers and pepper flakes, and toss again.
- Add drained spaghetti to pan, and toss well to coat with sauce.
Servings: 4
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