Pasta with cauliflower and sun-dried tomatoes

Ingredients

• 500 gwhite cauliflower
• 2anchovy fillets in oil
• 12sun-dried tomatoes in oil
• 1 clovepeeled garlic
• 60 ml (4 tablespoons)extra-virgin olive oil
• to tastesalt
• to tastewhite pepper
• to tastechilli
• 150 ggrated Parmesan
• 200 mlcooking cream
• to tastewhite pepper

Instructions

1. 1

   Prepare the cauliflower

   Remove the outer leaves and central core from the cauliflower. Break it into florets and trim away any particularly woody parts.

2. 2

   Trim and rinse

   Peel the stalks and make a cross-shaped cut at each end. Rinse the florets under running water, halving any that are large.

3. 3

   Prepare the flavour base

   Drain the anchovies and sun-dried tomatoes, then slice the tomatoes into strips. Warm the oil in a large, deep-sided pan; add the crushed garlic clove and chilli and cook until the garlic turns golden.

4. 4

   Melt the anchovies

   Take the pan off the heat and add the chopped anchovies. Return it to the hob and press the anchovies with a spoon until they dissolve into the oil.

5. 5

   Add the vegetables

   Add the sun-dried tomatoes and let them flavour the oil over a low heat for a few minutes. Stir in the cauliflower, season with salt and add enough water to just cover it.

6. 6

   Cook the cauliflower

   Cover the pan and cook over a low heat for about 12 minutes, or until the cooking water has completely evaporated. Taste and adjust the salt, then season with freshly ground pepper.

7. 7

   Cook the pasta

   Boil the pasta in plenty of salted water and drain it 2 minutes before the time stated on the packet. While it cooks, prepare the Parmesan cream.

8. 8

   Make the Parmesan cream

   Put the Parmesan in a saucepan and gradually whisk in the cream to prevent lumps. Set the pan over a low heat and stir continuously until the cheese melts.

9. 9

   Season and combine

   Season the Parmesan cream with white pepper and keep it warm. Add the pasta to the pan with the cauliflower and sun-dried tomatoes.

10. 10

    Finish and serve

    Toss the pasta in the pan and let it take on the flavours for 2 minutes. Spoon the Parmesan cream onto the plates, divide the pasta mixture between them and serve straight away.

What is pasta with cauliflower and sun-dried tomatoes?

This Italian first course combines pasta with tender cauliflower, oil-packed sun-dried tomatoes and a creamy Parmesan sauce. The recipe’s mix of savoury anchovy, garlic and chilli gives the vegetables a richly seasoned base.

The method brings together familiar Italian ingredients rather than relying on a complicated technique: cook the cauliflower in the pan, finish the pasta with it, and serve over the cheese cream. The ingredient list supplied here does not include a quantity of pasta, so check the original recipe before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 24g protein, 20g carbs, 37g fat.

The carbohydrates mainly come from the pasta, whose quantity is missing from the supplied ingredient list; the olive oil, cream and Parmesan contribute most of the fat, while Parmesan and anchovies provide protein. For a more balanced plate, serve alongside a simple green salad, and check the original recipe for the pasta amount before estimating nutrition.

Build the savoury base

Anchovies: adding them off the heat helps prevent them from scorching; stir and press them until they melt into the warm oil.

Sun-dried tomatoes: drain them before slicing, then give them a few minutes in the pan so their flavour infuses the oil.

Garlic and chilli: cook the crushed garlic only until golden, as the recipe directs, before moving on to the anchovies.

Prepare the cauliflower evenly

Florets: trim away woody sections and halve larger pieces so the cauliflower cooks more evenly.

Stalks: peel them and cut a cross at each end, as instructed, to help them cook through.

Water: add just enough to cover the cauliflower in a shallow layer; the recipe relies on it evaporating during the covered cooking.

Watch the cooking liquid

Low heat: keep the pan covered and cook the cauliflower for about 12 minutes. Check that it is tender and that the water has evaporated before seasoning again.

Finish: if liquid remains, continue cooking until it has gone, so the pasta is not diluted when it is tossed with the vegetables.

Get the pasta ready to finish

Timing: drain the pasta 2 minutes before the packet time, then toss it with the cauliflower mixture for the final 2 minutes as the recipe specifies.

Pasta quantity: none is given in the supplied ingredient list, so use the amount specified by the original publisher to ensure the sauce-to-pasta balance is right.

Keep the Parmesan cream smooth

Gradual mixing: whisk the cream into the grated Parmesan little by little to reduce the chance of lumps.

Gentle heat: stir continuously over a low flame until the cheese melts, then season with white pepper and keep the sauce warm. Avoid letting it boil.

Serve the components together

Plating: spread the Parmesan cream over the bottom of each plate, then add the pasta and cauliflower mixture on top.

Serve promptly so the cream stays warm and the pasta can be enjoyed just after its final toss in the pan.

Recipe notes & tips

• Drain the sun-dried tomatoes well before slicing so excess oil does not collect in the pan.
• Keep the heat low while the cauliflower cooks to give it time to soften as the water evaporates.
• Taste the vegetable mixture before adding more salt, since anchovies and Parmesan are both savoury.
• Whisk the cream into the Parmesan gradually to help keep the sauce smooth.
• Have the warm Parmesan cream ready when the pasta finishes cooking, so you can plate the dish promptly.

Variations

• More chilli: add extra chilli to the oil for a sharper heat.
• Fresh herbs: finish with chopped parsley for a fresh note.
• Toasted nuts: scatter toasted almonds over the plated pasta for crunch.
• Extra vegetables: add a handful of spinach to the pan near the end of cooking.
• Cheese change: replace some Parmesan with pecorino for a more pronounced savoury flavour.

Common mistakes to avoid

• Burnt garlic: take care not to cook it past golden, as it can turn bitter.
• Watery cauliflower: keep cooking until the water has evaporated before adding the pasta.
• Uneven florets: halve large pieces so they cook at a similar rate to smaller ones.
• Lumpy cream: whisk the cream into the grated Parmesan a little at a time.
• Overheated cheese sauce: keep the Parmesan cream over low heat and stir continuously rather than letting it boil.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Reheat gently in a pan with a small splash of water or cream, stirring until hot; the Parmesan cream may thicken as it cools.

Frequently asked questions