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Cauliflower anchovy spaghetti

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Recipe Ingredients

  • salt and pepper
  • 3 tbsp olive oil
  • 1 small head cauliflower, cored and finely chopped
  • ¼ cup water
  • 16 anchovy fillets (about 30g), rinsed and patted dry
  • 3 cloves garlic, finely chopped
  • 430g thin spaghetti
  • ¼ cup fresh flat-leaf parsley leaves, finely chopped

Recipe Directions

  1. Put water on to boil in a medium to large pot. Add 2 teaspoons of salt.
  2. In a 30cm frying pan, heat 2 tablespoons of oil on medium-high. Add cauliflower and ¼ teaspoon of salt. Cook for 2 minutes or until browned, stirring occasionally. Add water and cook for 3 minutes or until tender, stirring occasionally. Reduce heat to medium and add anchovies, garlic and remaining oil. Cook for 1 to 2 minutes or until fragrant, stirring to break up anchovies into small pieces.
  3. Meanwhile, add pasta to boiling water in pot. Cook for 1 minute less than minimum time on instructions, stirring occasionally. Reserve 1 cup of the pasta cooking water. Drain pasta and return to pot.
  4. Add parsley, cauliflower mixture, ½ cup of pasta cooking water and ½ teaspoon of freshly ground black pepper to pot. Cook on medium for 1 minute or until pasta is al dente and well coated, tossing and stirring. If mixture seems dry, toss with additional cooking water.

Each serving: About 2 100kJ, 18g protein, 81g carbohydrate, 13g total fat (2g saturated), 5g fibre, 6mg cholesterol, 490mg sodium.

Each Serving:


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