Dinner

Pasta with Cauliflower

Spaghetti twirls with tender cauliflower in a silky sauce where anchovies melt into warm olive oil, mingling with golden onion, garlic, and parsley. Toasted breadcrumbs add gentle crunch while Pecorino Romano brings a savory finish that makes each bite deeply satisfying.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Pasta with Cauliflower
Total
27 min
Prep
12 min
Cook
15 min
Serves
6

Nutrition per Serving

Calories
274
Protein
11g
Carbs
51g
Fat
6g
Fiber
9g

Ingredients

  • 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

Instructions

  1. Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water.
  2. Meanwhile, steam cauliflower (or boil) until tender. Set aside.
  3. Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
  4. In a large frying pan sauté anchovies in remaining tablespoon of olive oil until they begin to dissolve.
  5. Add onions and cook on medium heat until golden.
  6. Add steamed cauliflower and mix well.
  7. Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (more if needed) and season with salt and pepper to taste.
  8. Divide evenly between 6 plates.
  9. Top with toasted bread crumbs and serve.
  10. Enjoy!!