Pasta with caramelised cauliflower, anchovy & toasted pine nuts

Name: Pasta with caramelised cauliflower, anchovy & toasted pine nuts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cauliflower; 1 red onion; 3 tbsp extra virgin olive oil; 0.25 tsp dried chilli flakes; 150 grams pennoni rigati; 5 anchovy fillets in olive oil; 12 pitted kalamata olives; 1 tbsp capers; 1 garlic; 25 grams pine nuts; 1 parmigiano reggiano

Prep: 10 minsCook: 35 mins

Prep

10 mins

Cook

35 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeEgg-Free

(0)

This is one of my favorite weeknight dinners because it comes together in just 35 minutes with ingredients I almost always have on hand. Roasting cauliflower until it's golden and caramelized transforms it into something truly special, sweet and nutty, while anchovies add a savory depth that makes people ask what your secret is. Pine nuts bring a lovely crunch and toasted flavor to finish it all off. Cauliflower is packed with vitamin C and fiber, so you're getting something nourishing alongside pure deliciousness. Best of all, it's simple enough for a busy weeknight but impressive enough to serve to guests.

Ella x

Ingredients

Servings:

1cauliflower
1red onion(halved and sliced)
3 tbspextra virgin olive oil
¼ tspdried chilli flakes
150 gramspennoni rigati
5anchovy fillets in olive oil(roughly chopped)
12pitted kalamata olives(roughly chopped)
1 tbspcapers(drained)
1garlic(finely chopped)
25 gramspine nuts(toasted)
1parmigiano reggiano(grated, to serve)

Detail level

Instructions

1
Preheat the oven to 200ºC, gas mark 6. Discard any tough leaves, then cut the cauliflower into small florets (about 300g) and the stalk into small pieces. Shred the more tender leaves. Toss the florets and stalk with the onion, 1 tbsp oil, the chilli flakes and some seasoning.
2
Spread over a roasting tin in a single layer. Roast for 25-30 minutes until golden and caramelised, stirring occasionally. Add the shredded cauliflower leaves to the pan for the last 10 minutes.
3
Meanwhile, cook the pasta in a large pan of boiling water for 10-12 minutes until al dente. Mix the anchovies, olives, capers, garlic, remaining oil and seasoning in a small bowl.
4
Drain the pasta and add to the vegetables in the roasting tin with the anchovy sauce and pine nuts. Toss together and serve in warm bowls, scattered with the cheese.

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