The recipe gives enough for four people but I find I can share with one other, happily sharing eating a whole cauliflower, just reducing the amount of pasta by half.
Cauliflower pasta
Ingredients
1 cauliflower
250g penne
2 garlic cloves, finely chopped
1 tin anchovy fillets in olive oil
1 fresh chilli (sliced) or generous pinch of dried chilli flakes
2 tbsp fresh parsley, chopped
ground black pepper
Method
- Take a large frying pan and pour the oil from a tin of anchovy fillets into it, put it on a low heat, put the garlic and chilli along with a few grinds of pepper into the oil to infuse for a few minutes
- Don’t add salt, as the anchovies are already salty
- Fill a large pot with water and bring to the boil, put in the cauliflower whole or in pieces, and cook the cauliflower until cooked or about 5 minutes, then pick out the cauliflower and set aside, saving the water to use for cooking the pasta
- Keep the water boiling and add the penne, while the penne are cooking finish the sauce.
- Add the anchovy fillets to the pan
- Add the cauliflower and stir and mash them into the oil then cook for 5 minutes, stirring in some parsley, adding water from the pasta cooking liquid if mixture seems to be getting dry.
- Once the pasta is cooked, mix into the pan with the cauliflower. Season to taste, sprinkle over the rest of the chopped parsley, then serve.
