Spaghetti with cauliflower sauce

This easy and filling dish is delicious. The anchovies add a richness and the caulflower adds a great texture.

1 medium cauliflower 

dried chilli flakes a large pinch

2 cloves of garlic sliced

large pinch of chilli flakes

1 tin of anchovies in olive oil 

flat-leaf parsley ½ a small bunch, finely chopped

spaghetti 350g

 

serves 4

 

Method 

• Boil the cauliflower in a large pot of water until well cooked, about 15 minutes
• While the cauliflower is cooking pour the oil from the anchovies into a large frying pan, warm gently, then add sliced garlic cloves and the chilli flakes, cooking until softened, then add the anchovies, and cook for 2 minutes until the anchovies start to disintegrate
• Take the cooked cauliflower from the pot, keeping the water to cook the spaghetti
• Break up the cooked cauliflower into the frying pan with the anchovy, garlic, chilli mixture and mash it with a fork, keeping the frying pan warm
• Cook the spaghetti in boiling water used to cook the cauliflower, according to pack instructions, then drain, reserving some of the cooking water
• Pour the reserved liquid into the cauliflower mixture, and when it bubbles stir in the cooked spaghetti, stir through and turn off the heat.
• Serve in a large bowl sprinkling over finely chopped parsley – or divide between four bowls and add the parsley.
• Add parmesan if you like.

Or divide between four bowls and serve with the pine nuts and parmesan sprinkled over.