Parmesan cheese Archives

Bacon recipes

Carbonara with chunky pork

15 minutes

Butternut recipes

The ultimate pasta bake

50 minutes

Bianco cucina (anchovy-and-cauliflower pasta)

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

250 g Woolworths fresh tagliatelle
2 t olive oil
4 T butter
1 red chilli, finely chopped
3 garlic cloves, finely chopped
12 anchovies, roughly chopped
350 g cauliflower florets, thinly sliced
4 ciabatta slices, torn into chunks
2 T parsley, roughly chopped, to garnish
Parmesan, for serving
Freshly ground black pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente.

2. Heat the olive oil and 2 T butter in a pan. Add the chilli, garlic, anchovies and cauliflower florets and cook until soft and golden. Remove from the pan and set aside.

3. Heat the remaining butter in the same pan over a medium heat. Add the ciabatta and toast until golden brown. Toss the cauliflower, anchovy dressing and ciabatta croutons through the pasta.

4. Garnish with fresh parsley and serve with grated Parmesan. Season with ground black pepper.

Chef's note: “Frying cauliflower transforms it into a deliciously creamy veg. Add some chilli and salty anchovy and you’re in for something really special.”

Discover more recipes starring cauliflower here.

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Carbonara with chunky pork

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Bianco cucina (anchovy-and-cauliflower pasta)

Bianco cucina (anchovy-and-cauliflower pasta)

Ingredients

Method