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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.