This recipe of pasta tossed with cauliflower is simple, healthy and easy-to-do. Carlo and I show you the recipe we use to make at home in winter.
Generally we make this recipe with wholemeal pasta (pasta made with whole-wheat flour) or pasta made with kamut or spelt flour. Besides we use organic cauliflower for a full healthy dish. Obviously you can make it with the ingredients you prefer.

Clean the cauliflower and break off its florets. Wash and steam them. Let them cool and then cut them into smaller pieces.
Cook the pasta you've chosen "al dente" stage following our instructions.
Meanwhile put the olive oil in a non-stick frying pan and then add the anchovy fillets, capers, chili pepper and cauliflower. Let all the ingredients flavour for few minutes on low heat stirring now and then.
Drain the pasta and pour it into the pan. Let all the ingredients flavour on high heat for a minute stirring with delicacy.
Serve the pasta dish hot.
Put on the table a little bowl with grated Parmesan cheese. So everyone will be able to sprinkle it on the top only if liked.

Note

• - In the nutrition facts there is no grated Parmesan cheese
• - We remember our home recipes can be made with no salt; there is a combination of flavours that substitutes salt. Besides we use no garlic but you can add it if liked.
• - Complete your meal with boiled or raw vegetables dressed with a tablespoon of olive oil and with seasonal fruit. So you can have healthy food according to the Mediterranean diet.

What's the right wine for " Pasta with cauliflower " ?

Our suggestion is: Nero d'Avola or Corvo rosso (red wines from South of Italy)