Spaghettini with Cauliflower Pesto

Ingredients

• 1 small head cauliflower, cored and cut into 1-inch (2.5-cm) florets
• Kosher salt and freshly ground pepper
• 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
• 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
• 1/2 cup (2 oz./60 g) toasted almonds
• 2 Tbs. capers
• 2 garlic cloves, minced
• 1 lb. (500 g) spaghettini
• 1/2 cup (2 oz./60 g) freshly grated Parmesan cheese

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