Pasta with cauliflower, toasted bread crumbs, cheese and a mysterious ingredient… anchovies.
You don’t think you like anchovies? Don’t leave them out! They really give this simple dish a wonderful savoriness, not fishy at all. You’d be surprised how many of your favorite Italian dishes have anchovies in them.
This recipe was adapted from my Sicilian friend Julia, from Julia’s Healthy Italian Cooking. She has a gift of whipping up delicious Italian meals in minutes!
For a gluten-free option, use brown rice pasta for 8 points plus.
Pasta with Cauliflower
- 12 oz spaghetti Ronzoni Smart Taste or whole wheat
- 1 large head cauliflower roughly chopped (about 3 cups)
- 3 1/2 tsp extra virgin olive oil
- 1/3 cup Italian seasoned bread crumbs I used whole wheat
- 5 anchovies
- 1 medium onion chopped
- 6 tbsp Pecorino Romano cheese
- 1/2 cup chopped parsley
- Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water.
- Meanwhile, steam cauliflower (or boil) until tender. Set aside.
- Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
- In a large frying pan sauté anchovies in remaining tablespoon of olive oil until they begin to dissolve.
- Add onions and cook on medium heat until golden.
- Add steamed cauliflower and mix well.
- Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (more if needed) and season with salt and pepper to taste.
- Divide evenly between 6 plates.
- Top with toasted bread crumbs and serve.