ingredients
1 small cauliflower
3 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoon capers
1⁄4 -1⁄2 teaspoon chilli flakes
small handful basil
sea salt and freshly ground pepper
Tomato sauce
2 tablespoons olive oil
4 anchovy fillets
2 cloves garlic, crushed
2 x 400 gram tins crushed Italian tomatoes
salt and freshly ground black pepper
To serve
400 grams dried spaghetti
Parmesan cheese
Method
Tomato sauce: Heat the olive oil in a sauté pan and gently cook the anchovies and garlic over a low heat until the anchovies have melted into the oil. Add the tomatoes, season and simmer until thick and reduced.
Cauliflower: Break the cauliflower into small florets and drop into a large saucepan of boiling, well salted water. Bring back to the boil then scoop out using a slotted spoon. Drain well and place on kitchen towels to remove excess water. Use the same saucepan of water to cook the spaghetti.
Heat the olive oil in a large sauté pan. Add the garlic, capers, chilli flakes and cauliflower, season and cook over a high heat until the cauliflower is lightly golden in places and the capers are crisp. Stir in the basil to wilt.
To serve: Toss the cooked pasta with the tomato sauce and divide between serving bowls. Spoon over the cauliflower and top with shaved Parmesan.
