CAULIFLOWER CHILLI FUSILLI
INGREDIENTS (SERVES 4)
1 cup Barilla fusilli pasta
Hillfarm lemon infused canola oil
1/4 cauliflower, cut into florets
salt and pepper
2 shallots, diced
2 garlic cloves, sliced
4 anchovies, whole
1-2 tsp chilli flakes
1/4 cup parmesan and a little extra to sprinkle on top, grated
hanfdul of parsley, roughly chopped
handful of toasted hazelnuts
Preheat oven to 180 degrees.
Place the cauliflower into a baking tray, drizzle with oil and season with salt and pepper. Bake in the oven for 30 minutes.
In the mean time cook the pasta in a boiling pot of salted water for 10 minutes. Strain.
Next place an oiled pan over a medium heat and start cooking the shallots and garlic. Cook for a few minutes or until the shallots soften. Add the anchovies, chilli, cauliflower, lemon juice and parmesan. Mix everything together and add the pasta, some of the pasta water and parsley.
Serve with the hazelnuts on top.