Pasta with caramelised cauliflower, anchovy & toasted pine nuts

Name: Pasta with caramelised cauliflower, anchovy & toasted pine nuts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 small (or ½ large) cauliflower; 1 red onion, halved and sliced; 3 tbsp extra virgin olive oil; ¼ tsp dried chilli flakes; 150 g pennoni rigati; 5 anchovy fillets in olive oil, roughly chopped; 12 pitted Kalamata olives, roughly chopped; 1 tbsp capers, drained; 1 clove garlic, finely chopped; 25 g pine nuts, toasted; Parmigiano Reggiano, grated, to serve

Mary Gwynn's pasta dish is perfect for when you're short of time and have a mishmash of vegetables that need using up

5 out of 5 stars(2) Rate this recipe

Low in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small (or ½ large) cauliflower
1 red onion, halved and sliced
3 tbsp extra virgin olive oil
¼ tsp dried chilli flakes
150g pennoni rigati
5 anchovy fillets in olive oil, roughly chopped
12 pitted Kalamata olives, roughly chopped
1 tbsp capers, drained
1 clove garlic, finely chopped
25g pine nuts, toasted
Parmigiano Reggiano, grated, to serve

Preheat the oven to 200ºC, gas mark 6. Discard any tough leaves, then cut the cauliflower into small florets (about 300g) and the stalk into small pieces. Shred the more tender leaves. Toss the florets and stalk with the onion, 1 tbsp oil, the chilli flakes and some seasoning.
Spread over a roasting tin in a single layer. Roast for 25-30 minutes until golden and caramelised, stirring occasionally. Add the shredded cauliflower leaves to the pan for the last 10 minutes.
Meanwhile, cook the pasta in a large pan of boiling water for 10-12 minutes until al dente. Mix the anchovies, olives, capers, garlic, remaining oil and seasoning in a small bowl.
Drain the pasta and add to the vegetables in the roasting tin with the anchovy sauce and pine nuts. Toss together and serve in warm bowls, scattered with the cheese.

Cook’s tip

You can vary the nuts – almonds or walnuts also work here (toast them in the oven on a separate tray for a few minutes until golden) and I often add a spoonful of mixed seeds at the end. This dish is also good cold, so make double for packed lunches the following day

Typical values per serving when made using specific products in recipe