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SPAGHETTI WITH CAULIFLOWER CHILLI ANCHOVY SAUCE
250g wholewheat spaghetti
1 head cauliflower, about 2 cups florets
3 tablespoons olive oil
4 garlic cloves, crushed
2-3 fresh red hot chillies (deseeded and chopped), or 1/2 teaspoon dried chilli flakes
1 handful of toasted pine nuts
salt and pepper to taste
Serves 3
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Cook spaghetti according to instructions. When ready, drain, and reserve 1/4 cup of the liquid.
Toast the pine nuts in a dry pan over medium heat for a few minutes, until they become fragrant.
In the meantime, cut cauliflower into florets and steam until tender but not mushy. In a large saute pan, heat the oil on medium-high and add the garlic. Saute until the garlic is lightly golden. Add the chilli and cauliflower to pan. Break the cauliflower into small pieces with the back of a spoon, while stirring to coat with the garlic and olive oil. Add the anchovies and toasted pinenutsstir. Season to taste with salt and pepper.
Add the spaghetti to the cauliflower and remove the pan from the heat. Mix thoroughly to incorporate. If the sauce seems dry add a tablespoon of the cooking liquid at a time till desired moistness is achieved.