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Cauliflower Pasta

May 9, 2010
by
Don’t be put off by the fact that this recipe has some tiny fish in it. They add a nice salty flavor that is not too “fishy”. There is plenty of garlic in it too so just leave the sardines out if you must, but before you do, give it a try by using just one filet at first then if you like it crumble another one on top.
Pasta with Cauliflower and Crumbled Sardines
 
For 4 servings use:

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.

Sardines

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

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2 Comments leave one →
  1. Andrew permalink
    May 9, 2010 8:07 pm

    Maybe I’m the odd one. But I’d take the cauliflower out before I dreamed of taking the sardines out. Of course, that sort of defeats the purpose of cauliflower pasta, making it just sardine pasta. Actually, that sounds pretty good too; let me know when you post a recipe for that!

  2. May 10, 2010 6:12 am

    Very funny Andrew… by the time you cook the cauliflower to the point it can be mashed by a fork it doesn’t have a whole lot of flavor left it’s more of an agent for covering the pasta with the garlic and sardines, but if you must, leave it out. I’m sure it will be delicious.

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