Here is a way to make use of that healthy, but often difficult to come up with recipes vegetable, cauliflower. Anchovies add a subtle taste, and mushrooms add a delicious flavor and great texture. If you accidently toss out all the pasta water, you may substitute 1 cup of chicken broth instead.
Cauliflower Spaghetti with Mushrooms
16 oz. whole-wheat spaghetti
1 cup pasta water
1 head cauliflower, chopped
3 tablespoons tomato paste
3 tablespoons extra-virgin olive oil
salt
4 teaspoons paprika
4 cups white button mushrooms
5 cloves garlic
3 anchovies, chopped
1 cup pecorino romano cheese, shredded
Cook pasta until al dente. Be sure to save 1 cup of the water when finished cooking.
In a large frying pan, saute garlic in olive oil. Next, add mushrooms and 1 teaspoon paprika. Cook until tender, and add cauliflower, 1 teaspoon paprika, and salt. Continue to cook for another 10-15 minutes.
Meanwhile, in a saucepan, add pasta water, salt, and remaining paprika. Next, stir in tomato paste until properly mixed, then add anchovies. Cook until slightly thickened.
Combine tomato paste mixture with cauliflower and mushrooms. Toss in pasta, and top individual portions with romano cheese and extra-virgin olive oil. Enjoy!
Serves approximately 5.
