Chicken recipes

Open chicken-and-roast vegetable pie

20 minutes

Berry recipes

Chargrilled chicken skewers with spiced berry glaze

20 minutes

Citrus recipes

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

15 minutes

Asian recipes

Duck pancakes with hoisin sauce

5 minutes

Apple recipes

Warm gammon and crunchy apple salad

5 minutes

Leftovers recipes

Creamy gammon pie

35 minutes

Christmas recipes

Sticky pomegranate gammon

2 hours

Potato recipes

Potato and salmon salad

10 minutes

Beans recipes

Paprika- and butter bean-stuffed tomatoes

30 minutes

Seafood recipes

Brined hake with tangy pineapple-and-coconut salsa

20 minutes

Seafood recipes

Smoky trout on charred toast with exotic tomato salad

35 minutes

Anchovy recipes

Bianco cucina (anchovy-and-cauliflower pasta)

15 minutes

Bianco cucina (anchovy-and-cauliflower pasta)

By Abigail Donnelly

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.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Open chicken-and-roast vegetable pie

Chargrilled chicken skewers with spiced berry glaze

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Duck pancakes with hoisin sauce

Warm gammon and crunchy apple salad

Creamy gammon pie

Sticky pomegranate gammon

Potato and salmon salad

Paprika- and butter bean-stuffed tomatoes

Brined hake with tangy pineapple-and-coconut salsa

Smoky trout on charred toast with exotic tomato salad

Bianco cucina (anchovy-and-cauliflower pasta)

Bianco cucina (anchovy-and-cauliflower pasta)

Ingredients

Method