I love this one, it’s easy, it’s delicious, it’s healthy, I can keep all of the ingredients on hand, and I seem to always have an onion or two in the fridge. It is my go-to meal the day before grocery shopping when supplies are low and I really don’t want to eat peanut butter and jelly sandwiches.
It doesn’t taste like you think it will – you can’t taste the anchovies at all, they just melt into the onions. Al keeps asking me to add more – LOL. Sometimes I have 2 bags of frozen cauliflower, and sometimes the second one got eaten in something else. 2 bags are better, since I’m trying to get more vegetables into our diet, but not totally necessary. I’m thinking that next time, if I have the time, that I will roast the cauliflower in the oven instead of steaming it.
16 oz penne
2 bags frozen cauliflower
1 can anchovies
1 medium onion, chopped
1/3 cup Parmesan/Romano cheese
1/2 cup chopped parsley
Boil pasta in salted water according to directions and drain. Meanwhile, steam cauliflower (or boil) until tender. Drain and set aside. In a large frying pan or wok sauté anchovies in a little of the olive oil they came in until they begin to dissolve. Add onions and cook on medium heat until golden. Add steamed cauliflower and mix well. Toss pasta with parsley, cheese, and cauliflower mixture, and season with salt and pepper to taste.