Another pasta dinner with vegetables and nuts. I seem to be in the mood for the combination. This time it is sauteed cauliflower combined with minced picholine olives and parsley. After cooking the cauliflower in olive oil for about 7-8 minutes (add garlic after about 3-4 minutes), add some water and cook until the cauliflower is cooked. Add parsley and olive mixture (minced by hand or food processor), and cook another 1-2 minutes. Add cooked pasta with some of the pasta water. Add chopped roasted almonds and grated pecorino cheese. Season with salt and pepper now (with the olives, I have to be careful about how much salt I put in the dish.