1 head cauliflower, broken into florets
1/4 olive oil
4 cloves garlic, chopped
2 sardines (4 filets), dredged in flour
8 oz. dried pasta – fusilli or gemelli work best
Boil cauliflower florets until very soft. Use a slotted spoon or sieve to remove from water that can then be used for cooking the pasts. Add salt and bring water back to a boil and cook pasta. While pasta is cooking, heat olive oil in a large skillet. Have garlic chopped ready to add to oil once anchovy filets are done. Dredge sardine filets in flour and fry in olive oil until browned. Remove to a paper towel to drain. Add garlic and cook removing skillet from heat before it browns. Add drained cauliflower to garlic oil and mash with the back of a fork. Crumble the sardines into the cauliflower mash then toss with pasta.
Cut head and tail off sardines, split on bottom side, rinse out and carefully remove spine and bones. Dry with paper towel then dredge in flour and fry in olive oil until browned on each side.
Breaded and fried sardine filets ready for crumbing over the pasta and cauliflower
Heat olive oil and garlic then add cooked cauliflower and mash with fork
Ready to eat