Thursday, April 23, 2009


Truly, when I think of anchovies, my mouth fills with a gross overpowering feeling. I can almost taste my idea of anchovies. My sickeningly salty idea taste idea anchovies does not represent the real taste of real anchovies. Especially not in this dish.
This is a quick vegetarian-ish dinner (ish because are tiny little anchovies really not vegetarian? okay fine maybe not, but vegetarians, I tell ya, they're great). My mother makes it a lot, and I always thought it was to poison us with anchovies. Actually, I loved the dish until I found out it had anchovies in it, then distanced myself from it, and then to it I returned. It turns out, not only is this delicious, but it is so quick and easy to make. Look at that, Mom wasn't trying to force feed us tiny fish; she was saving herself from making a hassle of a dinner! Honestly, I do not have much experience with anchovies, but I write about them in such a way here today because I feel I need to urge my readers to give anchovies a first, second, or third chance. The way they are cooked in this dish allows you to notice their flavor, but subtly. It is not the stinky anchovy taste I experienced with my first anchovy pizza pie. So I say, give it a try, why don't you!?

Cauliflower Anchovy Spaghetti
1 lb whole wheat spaghetti (or linguini)
1 head cauliflower, cut into small pieces and steamed
4 anchovy filets, minced
4 cloves garlic, minced
1 t crushed red pepper
2 T extra virgin olive oil

Boil water and cook your pasta while you prepare the cauliflower as directed below.
In a cast iron skillet, place olive oil, garlic, pepper, and anchovies.
Cook on low heat, careful not to burn your garlic.
Add the cauliflower and sautee a bit (5 min or so) on medium heat.
When cauliflower tastes done, and pasta is cooked and strained, dump the cauliflower on top of the pasta and serve immediately.

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