Serves: 4-6
INGREDIENTS
1 small cauliflower
3 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoon capers
1⁄4 -1⁄2 teaspoon chilli flakes
small handful basil
sea salt and freshly ground pepper
Tomato sauce
2 tablespoons olive oil
4 anchovy fillets
2 cloves garlic, crushed
2 x 400 gram tins crushed Italian tomatoes
salt and freshly ground black pepper
To serve
400 grams dried spaghetti
Parmesan cheese
METHOD
Tomato sauce: Heat the olive oil in a sauté pan and gently cook the anchovies and garlic over a low heat until the anchovies have melted into the oil. Add the tomatoes, season and simmer until thick and reduced.
Cauliflower: Break the cauliflower into small florets and drop into a large saucepan of boiling, well salted water. Bring back to the boil then scoop out using a slotted spoon. Drain well and place on kitchen towels to remove excess water. Use the same saucepan of water to cook the spaghetti.
Heat the olive oil in a large sauté pan. Add the garlic, capers, chilli flakes and cauliflower, season and cook over a high heat until the cauliflower is lightly golden in places and the capers are crisp. Stir in the basil to wilt.
To serve: Toss the cooked pasta with the tomato sauce and divide between serving bowls. Spoon over the cauliflower and top with shaved Parmesan.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.