Barilla® Spaghetti

with Roman Cauliflower

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Ingredients for 4 people

  • 1 box Barilla® Spaghetti
  • 3 cups Roman cauliflower
  • 3 anchovies
  • 1 clove garlic
  • salt and pepper to taste
  • 1 cup grated Pecorino cheese
  • 4 sprigs thyme
  • 5 tablespoons Extra Virgin Olive Oil to taste

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  • Rinse Roman cauliflower florets, cut in half, and blanch in salted water for a few minutes.
  • Heat three tablespoons of oil in a pan over medium heat. Add chopped garlic and anchovies. Cook until anchovies dissolve in the oil, making sure not to burn the garlic.
  • Add cauliflower and cook for 1-2 minutes. Season with salt and pepper to taste and remove from heat.
  • Meanwhile, boil pasta in a large pot of salted water according to package directions. Drain, toss with prepared sauce.
  • Mix with the rest of the oil, grated Pecorino and thyme leaves before serving.
  • Whole Grain Spaghetti may be substituted for spaghetti.
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