Spaghetti with Cauliflower
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cauliflower florets
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 4 | each |
anchovy fillets
chopped |
*
|
| 1 | large |
tomatoes
whole or pureed |
|
| 1 ½ | teaspoons |
pine nuts
|
|
| 1 | tablespoon |
currants
fresh or canned |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cauliflower florets
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 4 | each |
anchovy fillets
chopped |
*
|
| 1 | large |
tomatoes
whole or pureed |
|
| 7.5 | ml |
pine nuts
|
|
| 15 | ml |
currants
fresh or canned |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Break cauliflower into flowerets.
Cook in boiling water about 10 minutes, or until tender.
Drain. Heat oil in a heavy pan or skillet.
Add onions.
Cook until tender.
Add anchovies to oil.
Heat and stir for 2 minutes.
Add tomatoes.
Cover and simmer about 20 minutes.
Add nuts, currants, and cooked cauliflower.
Add salt and pepper and mix well.
Simmer over very low flame.
Cook spaghetti according to directions.
Top with sauce.
