Fusilli with Cauliflower

Fusilli with Cauliflower is a classic Italian dish made with fresh cauliflower and pasta, plus a variety of flavorful ‘pantry’ ingredients. You’ll love this simple and delicious dish!

📝 Ingredients

• 1 medium head of cauliflower, about 2 pounds
• 1/4 cup extra virgin olive oil
• 2 cups onion, diced
• 1/4 teaspoon red pepper flakes
• 4 anchovy fillets, coarsely cut up, or more if you like it salty
• 1 28-ounce can diced tomatoes
• 1/2 pound fusilli or your favorite pasta
• 1 tablespoon pine nuts
• 1 tablespoon currants
• Salt and pepper, as needed

👨‍🍳 Instructions

1. 1Cut core from cauliflower and break up into bite sized florets. I had about 5-6 cups of florets to use.
2. 2Bring 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.
3. 3While 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.
4. 4Add red pepper flakes and anchovies and cook two minutes. The anchovies will melt into the onion mixture.
5. 5Add the tomatoes and once hot, cover and turn the heat to low and cook 15 minutes.
6. 6After 15 minutes add pine nuts and currants and cook five more minutes covered.
7. 7While tomatoes are cooking, cook fusilli according to box directions and drain.
8. 8Taste tomato mixture for salt and pepper (I did not add either).
9. 9Add cooked cauliflower and cooked fusilli to the tomato mixture, tossing to combine. Heat just to serving temperature.