Cauliflower chilli spaghetti

Quick, tasty and filling, this cauliflower chilli spaghetti is perfect for a mid-week family dinner.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Cauliflower chilli spaghetti
  • 1/4 cup (60ml) extra-virgin olive oil
  • 700 gram small cauliflower florets
  • 375 gram spaghetti
  • 1/3 cup (50g) pine nuts, coarsely chopped
  • 2 clove garlic, crushed
  • 6 drained anchovies, chopped
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon lemon juice
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 2 tablespoon extra-virgin olive oil, extra
  • salt


Cauliflower chilli spaghetti
  • 1
    In a large frying pan, heat the oil; cook cauliflower, stirring, about 10 minutes or until just tender and browned lightly.
  • 2
    Meanwhile, in a large saucepan boiling of well-salted water, cook pasta, uncovered, until just tender; drain.
  • 3
    Add pine nuts, garlic, anchovies and chilli to cauliflower mixture; cook, stirring, until fragrant. Stir in juice and parsley.
  • 4
    Toss cauliflower mixture with spaghetti and extra oil. Season to taste with salt.


This recipe is best made just before serving.

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