Spaghetti with Cauliflower & Tuna

By karen1

Ingredients

• 1 head cauliflower or Romanesco (Roman broccoli), about 2 pounds
• Sea salt
• 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
• 6 to 8 ounces canned, sustainable tuna, drained and flaked 2 cans
• 2 shallots, finely chopped
• 4 large cloves garlic, finely chopped
• 1 bunch flat-leaf parsley, stems and leaves separated, finely chopped
• 1 chile pepper, such as Fresno or jalapeño, seeded (if desired, for a milder flavor) and finely chopped
• 1/2 cup dry vermouth or dry white wine
• 1 pound spaghetti

Preparation

Step 1

Bring a large pot of water to a boil. Trim the cauliflower into bite-size florets. Salt the water and cook cauliflower and pasta in same pot about 7 minutes. Drain, saving some pasta water.

In a large skillet, heat the EVOO, four slow turns of the pan, over medium heat add shallots, garlic, chili pepper until tender. Add tuna cook 2 minutes deglaze with vermouth add parsley, add spaghetti cauliflower and pasta water as needed.
Toss and season with sea salt to taste.