Serves: 4-6
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.