- 6 tablespoons extra virgin olive oil
- ½ medium onion, finely diced
- 2 small heads Romanesco broccoli, white cauliflower, or Broccoflower
- Sea salt
- 12 oil-cured black olives, pitted and coarsely chopped
- 1 pound imported thick or regular spaghetti
- Freshly ground black pepper
- ¼ cup freshly grated pecorino Romano cheese, plus extra for serving
- Ricotta salata, shaved paper-thin
- Heat the olive oil in a large sauté pan and add the onion. Cook over low heat until soft and translucent, about 8 minutes.
- Core the cauliflowers and cut into bite-size florets. Add the cauliflower, ¾ cup water, and a touch of salt to the onion; cook at a simmer until the florets are tender but hold their shape. Stir in the olives and simmer until hot.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain.
- Toss the pasta with the sauce. Season with pepper to taste. Sprinkle about ¼ cup pecorino over the pasta and gently toss. Top with shavings of ricotta salata. Serve with additional grated pecorino at the table.