Spaghetti with Cauliflower & Tuna

By JAZZY-2

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 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

Details

Servings 4
Adapted from rachaelrayshow.com

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 about 3 minutes. Using a slotted spoon or spider skimmer, transfer to a plate to cool. Return the water to a boil.