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Ingredients
- 3 cups cauliflower florets
- 1 medium red onion, diced
- 1 garlic clove, crushed
- 2 tbsp extra virgin olive oil
- 2 tbsp flat-leaf parsley leaves
- 6 anchovy fillets (optional)
- ½ cup dry white wine
- 4 tbsp pine nuts, roasted
- sea salt
- freshly ground black pepper
- 500g orecchiette, spaghetti or cavatelli pasta
Method
Add 1 tsp salt to a pot of boiling water. Drop in the cauliflower florets and cook until just tender. Drain and set aside.
Heat the oil in a pan and saute the onion and garlic for 5 to 6 minutes or until soft. Add the parsley, anchovies and cauliflower. Pour in the wine, cover and simmer for 5 minutes.
Stir in the roasted pine nuts, season with salt and black pepper to taste and set aside.
Meanwhile, cook the pasta until al dente. Drain and toss in a pan with the cauliflower sauce. Serve hot.
