Serves 4
35 min
Cauliflower and Pasta with Spanish Flavors
Recipe GLPR7a739f74d905a4
A vibrant one-pot pasta dish that combines tender cauliflower florets with smoky chorizo, aromatic spices, and fresh Mediterranean ingredients. This Spanish-inspired meal features dulce paprika, cumin, rosemary, and briny olives to create a bold, satisfying main course. The almonds add a delightful crunch, while fresh lemon juice brightens the entire dish.
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Ingredients
8 ounces Dried pasta (such as penne, fusilli, or linguine)
3 ounces Smoked chorizo, sliced into 1/4-inch rounds
½ head Cauliflower florets
1 cup Cherry tomatoes, halved
3 tablespoons Green olives with pimento, sliced
3 tablespoons Sliced almonds, toasted
1 teaspoon Dulce (sweet) Spanish paprika
1 teaspoon Ground cumin
⅛ teaspoon Picante (hot) Spanish paprika
2 teaspoons Fresh rosemary, finely chopped
2 teaspoons Fresh parsley, chopped
Salt and pepper to taste
½ whole Fresh lemon juice
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. About 2 minutes before the pasta is done, add the cauliflower florets to the same pot and cook together until both are tender. Drain and set aside, reserving 1 cup of pasta cooking water.
In the same large pot, heat it over medium heat without oil. Add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until the edges curl slightly and the fat begins to render. Do not brown excessively—just warm through.
Add the dulce paprika, cumin, hot paprika, and fresh rosemary to the chorizo. Stir constantly for about 30 seconds until fragrant, being careful not to scorch the spices.
Return the cooked pasta and cauliflower to the pot with the chorizo and spices. Add the halved cherry tomatoes and sliced olives, and toss gently to combine.
Add about 1/4 cup of the reserved pasta cooking water to the mixture and stir well to create a light, cohesive sauce. Add more pasta water as needed to achieve your desired consistency. Season with salt and pepper to taste.
Finish the dish by drizzling the fresh lemon juice over the top and tossing to incorporate. Top with toasted sliced almonds and fresh chopped parsley. Serve immediately while warm.
