Spicy cauliflower pesto
- 500g cauliflower florets
- 60g parmesan, chopped
- 1/4 cup pine nuts, toasted
- 1/2 cup flat-leaf parsley leaves
- 1 tablespoon baby capers, drained
- 1 garlic clove, crushed
- 3 anchovies
- 1/4-1/2 teaspoon dried chilli flakes, plus extra to serve
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 500g spaghetti
- Step 1
Cook spaghetti in a large saucepan of boiling, salted water following packet directions. Drain. Return to pan.
- Step 2
Meanwhile, process cauliflower in 2 batches until very finely chopped. Set aside. Process parmesan until it becomes a breadcrumb texture. Add pine nuts and process until very finely chopped. Add parsley, capers, garlic, anchovies and process , using the pulse button, 3 or 4 times until finely chopped. Add parsley mixture to cauliflower with chilli flakes, oil and lemon juice. Toss to combine and season.
- Step 3
Toss cauliflower mixture through spaghetti over low heat for 1-2 minutes or until heated through. Serve immediately with extra chilli flakes if you like.