Galbani Dolcelatte Spaghetti and Cauliflower

Bring a large saucepan of salted water to a gentle boil. Add the cauliflower and cook for 5 minutes.

Carefully drain the cauliflower and set aside.

Bring a large saucepan of salted water to a gentle boil. Add the spaghetti and cook until the pasta is ‘al dente’ (pasta is soft but with a slight bite).

Carefully drain the water, and set some pasta water aside.

Add a small amount of olive oil to a pan, add the cauliflower, parsley stems, olives, white wine and garlic and cook until softened.

Cut the Dolcelatte into small pieces. Then add to the pan with a small amount of spaghetti water to make a creamy sauce.

Add the spaghetti and cook for another 4 minutes.

Garnish with parsley, salt and pepper. Serve.