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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour. | 2. Bring a large pot of cold water to a boil. | 3. Add salt to taste. | 4. Cut cauliflower into florets, discarding stems. | 5. Place the florets into boiling water with garlic and cook for 3-5 minutes. | 6. Drain cauliflower, reserving cooking water. | 7. Transfer to a bowl until needed. | 8. Discard garlic. | 9. Heat olive oil in a large casserole over medium heat. | 10. Remove from heat, add anchovy filets, and mash with a fork. | 11. Bring cauliflower water back to a boil. | 12. Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain. | 13. Transfer pasta to casserole with anchovies, stir over medium heat. | 14. Add cauliflower, salt, and pepper and cook for 1-2 minutes. | 15. Add red pepper flakes, parsley, and serve. Serves 4. | 16. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			-	-	-	-
anchovy	5			-	-	-	-
garlic clove	2		peeled	403.4676	0.0	89.7602	2.2667
italian parsley	20	sprigs	chopped	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1/2	cup		403.4676	0.0	89.7602	2.2667
orecchiette	1	lb		403.4676	0.0	89.7602	2.2667
hot red pepper flake	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
salt	1	teaspoon	coarse	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.