Cauliflower pasta with chilli and parsley breadcrumbs

Ingredients (serves 4)

• 250g orecchiette pasta
• 1/2 head cauliflower, cut into small florets
• 1/4cup (60ml) extra virgin olive oil
• 11/2cups (105g) fresh breadcrumbs (made from day-old bread)
• 2 garlic cloves, crushed
• 2 long fresh red chillies, seeded, finely chopped
• 2 anchovy fillets, finely chopped (optional)
• 1/4 cup (40g) toasted slivered almonds
• 1 cup coarsely chopped flat-leaf parsley
• Shaved pecorino, to serve
• Mixed salad leaves, to serve

• Method

  1. Cook the pasta following packet directions until al dente, adding the cauliflower in the last 5 minutes of cooking. Drain well.
  2. Meanwhile, heat oil in a large frying pan over medium heat. Add breadcrumbs and cook, stirring, for 5 minutes or until golden brown and crisp. Add garlic, chilli and anchovy and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, cauliflower, almonds and parsley; gently toss to combine. Taste and season with salt and pepper.
  3. Spoon the pasta evenly among serving bowls. Top with pecorino and serve immediately with salad leaves, if desired.

• Preparation Time

  10 minutes

  Cooking Time

  15 minutes