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Author Notes: Inspired by the flavorful crust on my dad's favorite pork loin, I decided to make a vegetable-focused dish using similar seasonings. Plus that cauliflower in the fridge was winking at me... —Windischgirl
- 8 ounces Dried pasta, your favorite shape
- 3 ounces Smoked chorizo, cut into 1/4 inch circles
- 1/2 Head cauliflower, cut into florets
- 1 cup Cherry tomatoes, halved
- 3 tablespoons Green olives with pimento, sliced
- 3 tablespoons Sliced almonds
- 1 teaspoon Spanish paprika, dulce
- 1 teaspoon Ground cumin
- pinches Spanish paprika, picante
- 2 teaspoons Rosemary, chopped
- 2 teaspoons Fresh parsley, chopped
- Salt and pepper to taste
- Juice of half a Lemon
- Cook pasta according to package directions, reserving 1/2 cup pasta water.
- In a skillet, heat 1 Tbs oil over medium heat and sauté the chorizo until the edges start to brown. Remove from the pan with a slotted spoon, reserving the oil, and set aside. In the reserved oil, sauté the cauliflower until it begins to brown but remains crisp; add the additional oil if needed. Add the almonds and stir until they become fragrant, then add the tomatoes and olives, along with the pasta water. Cover and cook until the cauliflower is tender-crisp, about 5-7 minutes.
- Add the chorizo into the cauliflower mixture, then stir in the paprikas, cumin, rosemary, salt and pepper. Just before serving, squeeze the lemon over and sprinkle the parsley on top.
- Serve over the pasta along with a glass of a dry red wine. Play some flamenco softly in the background while you dine.
- Note: I have omitted the chorizo when serving vegetarians; use smoked paprikas and a crushed clove of garlic to amp up the flavors. I've also subbed in sundried tomatoes for the fresh with very good results.