Four Nights A Week

I misread a shopping list item this week ending up with 2 heads of cauliflower instead of one 2-pound head of cauliflower. Oops. With a head of cauliflower needing fairly immediate use, I went searching for a recipe for dinner yesterday that would use items already on hand in our pantry. This recipe from SkinnyTaste was the solution, and a very tasty one at that.

For nutritional information and tips on this recipe and literally thousands of other tasty meal options, visit the SkinnyTaste website.

Pasta With Cauliflower

Ingredients

• 12 oz spaghetti (whole wheat or Ronzoni Smart Taste recommended) (I used what I had most of which turned out to be Farfalle)
• 1 large head cauliflower, roughly chopped (about 3 cups)
• 1 TBSP + 1/2 tsp extra virgin olive oil
• 1/3 cup Italian seasoned bread crumbs (I left this out since my pasta was already different)
• 5 anchovies
• 1 medium onion, chopped
• 6 TBSP Pecorino Romano
• 1/2 cup chopped parsley

Method

1. Boil pasta until al dente in salted water according to directions. Drain pasta, reserving 1 cup water.
2. Steam (or boil, but I like to steam veggies) cauliflower until tender. Set aside.
3. IF YOU ARE USING THE BREAD CRUMBS: Add 1/2 tsp oil to small frying pan and toast breadcrumbs (careful not to burn them). Set aside.
4. In a large fry pan, sauté anchovies in remaining tablespoon of olive oil until they begin to dissolve.
5. Add onion and cook on medium until golden.
6. Add steamed cauliflower to the fry pan and mix well.
7. In a large bowl, toss pasta with parsley, cheese, cauliflower, 1/2 cup pasta water (more if needed, but I definitely didn’t need any) and season with (salt) and pepper to taste.
8. Divide between 6 plates, sprinkle with toasted bread crumbs.