Flavorful Pasta with Cauliflower is a simple dish to prepare, appreciated by those who love vegetables, but also by those who don’t favor them, as it is enriched with anchovies and capers.

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Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 6People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1.75 lbs cauliflower (already cleaned, one medium cauliflower)
2 pinches coarse salt (for the cauliflower cooking water)
1 cup carrots (already cleaned)
1.75 oz onion (already cleaned)
1.75 oz celery (already cleaned)
to taste olive oil
20 oil-packed anchovies
20 vinegar-packed capers
8.75 oz fusilli (or any pasta you prefer)
to taste grated Parmesan
to taste powdered chili pepper (if desired)

Steps

Wash, clean, and cut the cauliflower into smaller florets. Put plenty of water in a pot, once it boils, add salt and the cauliflower florets. Cook for about ten minutes, they should be cooked but crunchy, not falling apart. Drain them with a colander.
Now wash and clean the carrots, onion, and celery. Put them in a mixer and chop them finely.
Pour a little oil in a pan and heat it, add the chopped vegetables and sauté for a few minutes.
Now add the oil-packed anchovies and let them melt well, even crushing them with a fork.
At this point, add the capers and mix well.
Cut the cauliflower florets into rather small pieces and place them in the pan.
Mix well so that all the ingredients are well combined.
Put half water in a pot and once it boils, add coarse salt and the pasta.
Drain it al dente with a slotted spoon and place it directly in the pan with the sauce, keeping aside a glass of pasta cooking water.
Mix well and season with grated Parmesan and powdered chili pepper.
Serve hot and enjoy your meal!