Pic of Penne with cauliflower, garlic and anchovies

Penne with cauliflower, garlic and anchovies

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Meat mains

Penne with cauliflower, garlic and anchovies

Main Serves 3 20 min
The anchovy taste mellows as they melt into the oil, but if you don't like anchovies, substitute capers instead. Don't waste the flavour-infused oil in the anchovy tin – cook the garlic in it. This recipe also works well with broccoli, especially purple sprouting.


  • 1 cauliflower, divided into florets
  • 250g penne
  • 4 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 5 anchovy fillets
  • pinch cayenne pepper
  • 2 tbsp fresh parsley, chopped
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Cook the cauliflower florets in boiling salted water for about 5 minutes, then drain and set aside.
  • Step 2

    Cook the penne in a large pan of boiling salted water until al dente. Meanwhile, heat the oil in a separate pan, add the garlic and cook until softened but not browned. Remove from the heat, add the anchovy fillets and stir and mash them into the oil until dissolved.
  • Step 3

    Add the cauliflower florets and cayenne, mix well to coat the cauliflower in the anchovy oil, then return to a low heat. Cover and cook for 5 minutes, then mash the cauliflower roughly with a fork.
  • Step 4

    Drain the pasta and mix with the cauliflower. Season to taste, sprinkle over the chopped parsley, then serve.

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