Servings: 4
Calories: 456kcal
Ingredients
- ⅔ pound pasta whole wheat, fusilli
- 5 cups cauliflower florets
- 2 tbsp salt rock kosher
- 4 cloves garlic
- 3 tbsp olive oil extra virgin
- 4 tsp anchovy fillet
- ¼ tsp salt kosher
- 2 tsp black pepper crushed
- 4 tbsp breadcrumbs toasted
- 4 tsp thyme fresh leaves
Instructions
- Bring a large pot of water to roaring boil. In the meantime prepare the cauliflower. You will need a head of cauliflower of medium size and divide it into florets (see notes).
- Add extra virgin olive oil to a medium sized pan, when the oil shimmers add some garlic cloves and the anchovy fillets. Let everything cook on low heat until the anchovies are dissolved. Remove the garlic cloves.
- When the water boils, add 1 tablespoon of salt. Add the cauliflower florets and blanch them for 5 minutes. Using a slotted spoon add them to the pan, continue cooking on low heat, stirring the pan from time to time. Add the pasta to the water and cook it accordingly to the package directions.
- Bring a cast iron skillet to medium-high heat, add the breadcrumbs in a single layer (see notes) and cook them stirring them with a wooden spoon for a few minutes until golden brown. Switch off the heat and transfer the breadcrumbs to a small bowl.
- Now the pasta should be al dente, drain the pasta and preserve a cup of the cooking water. Add the pasta to the pan where you had the cauliflower. Add a splash of the starchy pasta water, mix it until evenly coated add the thyme leaves and the breadcrumbs.
- DInner is ready! MANGIA!
Notes
- to obtain florets check out my PRO TIPS here.
- PRO TIP:Toast the bread crumbs in a cast iron skillet big enough to arrange the breadcrumbs in an even layer. In this way you will obtain evenly toasted and crunchy bread crumbs.
Nutrition
Calories: 456kcal | Carbohydrates: 72g | Protein: 14g | Fat: 13g | Sodium: 3752mg | Potassium: 608mg | Fiber: 6g | Sugar: 5g | Vitamin A: 102IU | Vitamin C: 64mg | Calcium: 85mg | Iron: 3mg
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