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Spicy cauliflower pesto


  • Food processor


  • 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


  1. Step 1

    Cook spaghetti in a large saucepan of boiling, salted water following packet directions. Drain. Return to pan.

  2. 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.

  3. 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.