Cauliflower and Garlic Pasta

1 head cauliflower, cut into small florets
3/4 lb dried pasta
1/2 cup chicken broth
1/4 cup grated parmesan
2 tablespoons red pepper flakes
2 tablespoon olive oil
5 anchovy filets
5 cloves garlic, minced

Cook pasta according to package instructions. Five minutes before it is finished, add the cauliflower to the pasta and allow to steam for the remaining of the cooking time. Meanwhile, in a sauce pan, heat the oil. Add garlic and anchovies, stir until the garlic is soft and the anchovies have melted. Add red pepper flakes, stir. Add broth and heat through. Toss with cheese and drained pasta/cauliflower and serve.

My thoughts:

Another 10 minute meal. Super quick, tasty and a good way to get up your veggie intake without a lot of fuss.


  1. GREAT idea on using left over “White Devil Flower”! 😀

  2. Too healthy…I will save it for January:)

  3. Yum. I actually really like cauliflower and anchovies. Never had them together. My family makes batter-dipped fried cauliflower for holidays, which doesn’t sound it, but is delicious.