Fusilli con cavolfiore

Fusilli pasta with cauliflower

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Very often cauliflower is served as a side dish, simply boiled and dressed with an anchovy sauce, which is certainly worth trying. Here cauliflower is combined with pasta and given a definite character with the addition of chilli oil at the end.


  • 900 g (2 lb) cauliflower florets
  • 5 tablespoons olive oil


Bring a large saucepan of lightly salted water to the boil. Add the cauliflower and when the water comes back to the boil, cook for 5 or 10 minutes, or until the cauliflower has softened. Transfer it to a bowl with a slotted spoon and leave it aside. Reserve the water to cook the pasta.

Heat the olive oil in a large saucepan and add the garlic, half the parsley and the anchovy fillets.