Spaghetti with Cauliflower

A really quick and easy dish. Ideal to prepare in a hurry- takes less than 30 minutes totally. A piquant and delicious start to a meal or a perfect light lunch dish.

Serves 6

Ingredients

40 ml olive oil,
2 cloves garlic
one medium size cauliflower, washed, cut into small flowerets and dried
salt and pepper
large handful of capers
hot chilli ‚optional
15 grams parsley and chives, chopped
45 gram tin of Admiral anchovies
50 grams pecorino cheese, grated
600 grams of packet spaghetti
chilli - optional

Method

Take a large, heavy bottomed pan and heat the oil then cook a little bit of garlic. Do not burn the garlic. As soon as the oil is hot (not boiling) put in the cauliflower and the capers

Do not over-cook the cauliflower, it should still be crunchy.

Boil spaghetti in a big pot of boiling, salted water for approx 11 minutes (follow instructions on the packet)

Toss the spaghetti in (take straight from the boiling water) to the pan with the cauliflower.

Add chopped parsley and chives.

Just before serving add anchovies (in the old fashioned recipe anchovies were fried with the cauliflower but they can get bitter that way) and a little bit of the pasta water to add moisture. Toss, then put the lid on just to let the smell of the anchovy go through the pasta.

Then toss again

Grate pecorino and serve on top