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Fusilli with Cauliflower

Fusilli with Cauliflower

Yield: 8-10 servings 1x
Prep: 15 minutesCook: 30 minutesTotal: 45 minutes


1 medium head of cauliflower, about 2 pounds

¼ cup extra virgin olive oil

2 cups onion, diced

¼ teaspoon red pepper flakes

4 anchovy fillets, coarsely cut up, or more if you like it salty

1 28-ounce can diced tomatoes

½ pound fusilli or your favorite pasta

1 tablespoon pine nuts

1 tablespoon currants

Salt and pepper, as needed


Cut core from cauliflower and break up into bite sized florets. I had about 5-6 cups of florets to use.

Bring a large pot of salted water to a boil and add cauliflower. Boil 10 minutes or just before tender. Save a cup of the cauliflower water to use to reheat this dish the next day. Drain the rest and hold the cauliflower.

While cauliflower is cooking, heat a medium to large pot with the olive oil over medium high heat. Once hot, add onions and sauté three minutes.

Add red pepper flakes and anchovies and cook two minutes. The anchovies will melt into the onion mixture.

Add the tomatoes and once hot, cover and turn the heat to low and cook 15 minutes.

After 15 minutes add pine nuts and currants and cook five more minutes covered.

While tomatoes are cooking, cook fusilli according to box directions and drain.

Taste tomato mixture for salt and pepper (I did not add either).

Add cooked cauliflower and cooked fusilli to the tomato mixture, tossing to combine. Heat just to serving temperature.

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Although the original recipe did not call for Parmesan cheese, you could serve it on the side. (But we liked the original taste of this dish without the added cheese.

Substitute any type of pasta or eliminate the pasta all together and just have the sauce mixed with the cauliflower.