Italian Cauliflower Sauce with Anchovies - 2g Carbohydrate; 1g Dietary Fiber

Cauliflower Sauce with Anchovies
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
1 small cauliflower -- or 1/2 large one
salt
2 whole garlic cloves -- peeled
5 anchovy fillets -- in oil, drained, or 2 t. anchovy paste
3 tablespoons olive oil
To serve: cooked pasta to serve 4 people
freshly ground black pepper
10 large fresh parsley sprigs -- leaves only
1/2 teaspoon red pepper flakes -- or chili oil

Cut cauliflower into florets and discard stalks. Cover florets and garlic with boiling salted water and boil for 1 minute. Drain cooking liquid into another pan and use it to cook the pasta. Discard garlic and keep cauliflower warm. Saute anchovy fillets in olive oil and mash into a paste. Toss cooked pasta in this paste. (Or use commercial anchovy paste and omit olive oil.) Add cauliflower, season to taste and toss over low heat. Sprinkle with parsley leaves and red-pepper flakes or chili oil and serve at once. Makes 4 servings.

VARIATION:
Use broccoli in place of cauliflower. Top with toasted pine nuts rather than parsley.
This is one of many vegetable sauces served as a starter with Puglia's famous "little ears" pasta, or orecchiette. This pasta is not often made at home now but I have seen women making it by hand in the back streets of Bari and Brindisi on the Adriatic.

Per Serving (excluding unknown items): 109 Calories; 11g Fat (85.6% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 193mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0