Greek Spaghetti with Cauliflower
This fabulously flavourful Greek Spaghetti with Cauliflower was inspired by a combination of two recipes: this one for Spaghetti with Cauliflower and this recipe for Greek Cauliflower & Potato Gratin (which, in turn, was inspired by Karina's Cauliflower Baked With Wine & Tomatoes).
I had a cauliflower that need using and some Olive & Cheese Bread as a side, and had restocked on spaghetti (my fav. right now is Barilla Spaghetti Rigati, a flat spaghetti with lines). The combination of cauliflower, red onions, garlic, red wine, baby spinach, kalamata olives, pine nuts, and feta worked a treat. This is another great recipe to make for guests: bursting with color and flavour and pretty easy to throw together with finesse.
Greek Spaghetti with Cauliflower:
8 oz spaghetti
1 head of cauliflower, cut into small florettes
2-3 tbsp olive oil
1-2 tbsp red onions, chopped
3 garlic cloves, minced
1/4 cup red wine
2 handfuls of baby spinach
4 oz red kidney beans
8 kalamata olives, stoned and thinly sliced
S & P
red pepper flakes
1+ handful pinenuts
2 oz feta cheese, crumbled
Cook the spaghetti per directions. Heat the olive oil and cook the cauliflower florettes for 4 minutes over medium heat. Add the red onions and garlic and cook for 4 minutes. Add ther red wine, spinach, beans, and olives and cook for 4 minutes. Add the cooked spaghetti to the skillet and add toss until combined. Season and add red pepper flakes if desired. Serve topped with pinenutes and feta cheese.