Pasta al forno con cavolfiore e besciamella

anchovies

💰Cheaper: capers

Capers provide a similar salty flavor without fish.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is vegan and lower in calories.

Boil salted water in a large pot.

Add pasta to boiling water and cook until al dente, according to package instructions.

Meanwhile, cut cauliflower into florets.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and anchovies, cooking until anchovies dissolve, about 2 minutes.

Add cauliflower florets and red pepper flakes, sauté until cauliflower is tender, about 8-10 minutes.

Season with salt and black pepper to taste.

Once pasta is cooked, reserve some pasta water and drain the rest.

Add drained pasta to the skillet with cauliflower.

Toss pasta and cauliflower together, adding reserved pasta water as needed for creaminess.

Stir in chopped parsley and lemon juice before serving.

Top with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens