Spaghettini With Cauliflower Strascinato

• 14 ounces spaghettini
• 13 cup olive oil
• 12 cauliflower, chopped into small florets
• 3 cloves garlic, finely sliced
• 3 anchovy fillets, chopped
• 2 long red chili peppers, seeds removed and finely chopped
• 14 cup capers
• 4 ounces pitted kalamata olives, sliced
• 1 tablespoon finely chopped rosemary
• 3 tablespoons flat leaf parsley, finely chopped
• 2 ounces fresh white breadcrumbs or 2 ounces sourdough breadcrumbs, toasted
• 2 cups freshly grated parmesan cheese
• lemon, sliced in wedges,to serve

1. Bring a large pot of salted water to the boil, and cook the spaghettini until'al dente'.
2. Heat the oil in a large, heavy-based, (preferably non-stick) skillet, add cauliflower and saute 4-5 minutes until it just starts to color.
3. Add the garlic and cook, stirring, for 1 minute, then add the anchovies, chile peppers, capers, olives and rosemary.
4. Cook, stirring for another 4-5 minutes, until the cauliflower is crisp-tender, and taking care it doesn't catch.
5. Add half the parsley, and all the spaghettini, and gently toss together until the pasta is hot.
6. Finally add the breadcrumbs, parmesan and remaining parsley, and mix through.
7. Serve immediately with lemon wedges, and accompanied by a large, tossed green salad.

spaghettini, olive oil, cauliflower, garlic, anchovy, long red chili peppers, capers, kalamata olives, rosemary, flat leaf parsley, white breadcrumbs, parmesan cheese, lemon

Taken from www.food.com/recipe/spaghettini-with-cauliflower-strascinato-105191 (may not work)