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Spaghetti with cauliflower and anchovy sauce

 
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Spaghetti with cauliflower and anchovy sauce

Serving size: Serves 1
Cuisine type: Italian, Modern Australian, Western European
Cooking time: Less than 30 minutes
Special options: Heart friendly, Low cholesterol, Low fat
Course: Lunch, Main
Favourite flavours: Easy recipes, Pasta, Saucy

INGREDIENTS

100g dried spaghetti
1 tablespoon olive oil
1 clove garlic, thinly sliced
2-3 anchovy fillets, chopped
pinch chilli flakes
200g cauliflower, cut into small florets
1/3 cup water
10g butter
1 tablespoon chopped parsley
salt and pepper

grated parmesan, to serve
METHOD

Cook pasta in a large pot of boiling salted water according to packet instructions; drain and set aside.

Heat oil in a pan over medium heat and add garlic, anchovy fillets and chilli and cook 1-2 minutes or until fragrant.

Add cauliflower and cook a further 2 minutes or until just starting to colour. Stir in water, cover, and reduce heat to medium. Simmer for 5 minutes or until cauliflower is tender and water has reduced by half.

Stir in cooked spaghetti, butter and parsley and season with salt and pepper.
Serve, topped with parmesan.
 
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User comments
This is delicious, I also add a bit of bacon and if I have any leftover mascarpone or ricotta I throw that in too
My husband cooked this dish for us when the kids were out, I was extremely hesitant and negitive towards it but it was absolutly sensational. Can't wait to have it again, and everyone I tell is trying it. Quick easy and tasty! 10 out of 10
I have to say - I was a bit hesitant when I started cooking this one - worried it may be a bit bland as I never thought cauliflour had much taste - I was delighted to find it was super easy and quick to make using very little ingrediants and tasted sensational. My 2 year old even enjoyed it!

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