Blow-Your-Mind Cauliflower Pasta

I know what you're thinking. Cauliflower Pasta? BOOOOORRRRIIIING..... Unless it's smothered in massive amounts of cream and cheese, in which case you've kind of defeated the purpose of eating cauliflower, amiright? Well, hear me out here because this is some seriously delightful stuff, AND you won't bust your diet... unless you eat the whole pot, which you will be tempted to do because this stuff is just that good.

The secret weapon here is anchovies, or, more specifically, boquerones. Boquerones are white anchovies cured in herby vinegar and are one of my absolute favorite Spanish foods.

They have a much more delicate flavor than your run-of-the-mill canned anchovies and are seriously worth seeking out. I get mine from a local Spanish goods importer, but you may be able to find them in nicer grocery stores as well if you're looking to shop local. That said, if you can't find boquerones anywhere or don't want to shop online, canned anchovies will absolutely work just fine. Just be sure to give them a quick rinse before mincing them, as they are much saltier than boquerones.

For those of you thinking, "Eew. Anchovies? Nah," let me just reassure you that the end product here is not fishy, especially if you use boquerones as opposed to regular canned anchovies. On the contrary, they merely lend a depth of flavor that compliments the nuttiness of the cauliflower perfectly. Some call it umami. I just call it delicious. So set your anti-anchovy feelings aside for a minute, and let's make some pasta, shall we?

Blow-Your-Mind Cauliflower Pasta

Serves 6-8


  • 1 large head cauliflower