Cauliflower and anchovy pasta


  • Serves 4 people

We've added anchovies to this simple pasta dish for their complex salty deliciousness, but if you're cooking for vegetarians, you can always leave them out.

  • 50 ml olive oil
  • ½ Spanish onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tsp dried chilli flakes
  • 3 anchovy fillets
  • 40 gm butter, chopped
  • 400 gm cauliflower (about ½ small), cut into florets
  • Finely grated rind and juice of 1 lemon, or to taste
  • 1 small head of radicchio, leaves coarsely torn
  • 400 gm dried wide pasta, such as tacconi or pappardelle
  • To serve: finely grated parmesan
01   Heat half the olive oil in a frying pan over medium-high heat, add onion, garlic and chilli and sauté until tender (4-5 minutes), then add anchovies and stir until dissolved (1 minute). Season to taste and transfer to a bowl.
02   Wipe out pan, add butter and remaining oil and return to heat. When butter is foaming, add cauliflower and sauté until browned and tender (5-10 minutes). Add lemon rind and juice, season to taste and add to onion mixture with radicchio.
03   Meanwhile, cook pasta in a large saucepan of generously salted boiling water until al dente (8-10 minutes), then drain and return to pan along with 60ml cooking water. Add cauliflower mixture, toss to combine, season to taste and serve hot scattered with parmesan.
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