Ingredients
12ozspaghetti,Ronzoni Smart Taste or whole wheat
1headlarge cauliflower,roughly chopped, about 3 cups
3½tspextra virgin olive oil
⅓cupItalian seasoned bread crumbs,I used whole wheat
5anchovies
1medium onion,chopped
6tbsppecorino romano cheese
½cupparsley,chopped
Preparation
Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water.
Meanwhile, steam cauliflower (or boil) until tender. Set aside.
Add ½ teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
In a large frying pan, sauté anchovies in the remaining tablespoon of olive oil until they begin to dissolve.
Add onions and cook on medium heat until golden.
Add steamed cauliflower and mix well.
Toss pasta with parsley, cheese, cauliflower, ½ cup of reserved pasta water (or more if needed), and season with salt and pepper to taste.
Divide evenly between 6 plates.
Top with toasted bread crumbs. Serve and enjoy!
