Cauliflower Spaghetti
Cauliflower has a relatively high nutrition density, but is low in fat, low in carbohydrates and high in dietary fiber, folate, and vitamin C. Cauliflower also contains several phytochemicals that may be beneficial to human health and may protect against some forms of cancer. When cooking cauliflower, it's useful to be aware that excessive boiling does result in a significant loss of nutrients.This isn't an issue with this recipe because the cauliflower isn't boiled.
2
Serves
358
Calories
19.6g
Protein
417g
Serving Size
Ingredients
- ½ packet spaghetti
- 2 cups cauliflower, cut into small florets
- 3 cloves of garlic, crushed
- 1 anchovy fillets, chopped or crushed
- 1 tsp. capers
- Handful chopped parsley
- ½ lemon, rind grated
- 1 tbsp olive oil
- ½ cup water, reserved from pasta water
- ½ cup evaporated light milk
- Pinch chilli flakes
- Cracked pepper
- 1 tbsp fresh parmesan cheese
Method
- 1Cook pasta as per instructions.
- 2In a large non-stick fry pan heat oil and cook cauliflower for 5 mins, stirring. Add garlic, anchovy, capers, and chilli flakes. Stir. Add water, if cauliflower still needs a little more cooking place a lid on top of pan so it will steam.
- 3Now add evaporated light milk, simmer for a couple of minutes, up to 5 until it thickens, season with cracked pepper and then add pasta. Stir so all ingredients are incorporated, squeeze lemon over top, add parsley and serve immediately.
- 4Grate fresh parmesan cheese on top.