Prep 15 mins
Cook 15 mins
Lovely Mediterranean flavors in this deliciously different cafe-style pasta dish. The sweet, nutty-flavored cauliflower teams beautifully with olives and capers, and the chili and lemon juice add a little zip. Don't be put off by the anchovies, which are often that secret ingredient you just can't put your finger on. They add a 'certain something' to the flavor, but are neither recognizable visually nor by the taste buds. Adapted from the Australian food magazine, 'Delicious'.
- 14 ounces spaghettini
- 1⁄3 cup olive oil
- 1⁄2 cauliflower, chopped into small florets
- 3 cloves garlic, finely sliced
- 3 anchovy fillets, chopped
- 2 long red chili peppers, seeds removed and finely chopped
- 1⁄4 cup capers
- 4 ounces pitted kalamata olives, sliced
- 1 tablespoon finely chopped rosemary
- 3 tablespoons flat leaf parsley, finely chopped
- 2 ounces fresh white breadcrumbs or 2 ounces sourdough breadcrumbs, toasted
- 2 cups freshly grated parmesan cheese
- lemon, sliced in wedges,to serve
- Bring a large pot of salted water to the boil, and cook the spaghettini until'al dente'.
- Heat the oil in a large, heavy-based, (preferably non-stick) skillet, add cauliflower and saute 4-5 minutes until it just starts to color.
- Add the garlic and cook, stirring, for 1 minute, then add the anchovies, chile peppers, capers, olives and rosemary.
- Cook, stirring for another 4-5 minutes, until the cauliflower is crisp-tender, and taking care it doesn't catch.
- Add half the parsley, and all the spaghettini, and gently toss together until the pasta is hot.
- Finally add the breadcrumbs, parmesan and remaining parsley, and mix through.
- Serve immediately with lemon wedges, and accompanied by a large, tossed green salad.