Directions:
- In a small saucepan of salted water, simmer the garlic for 20 minutes. Drain and let cool, then peel and mash into a paste; season with sea salt.
- Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot.
- While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid. Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes. Drain and separate into small florets.
- In a medium saucepan, heat the EVOO over medium heat. Add the anchovies and stir until they melt into the oil. Add the butter, cream and garlic paste; season with salt and pepper. Stir until it thickens.
- Toss the pasta with the cauliflower, cream sauce and half of the parsley. Top with the remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.27 Kcal (2061 kJ) | ||
| Calories from fat | 427.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.46g | 73% | |
|---|---|---|---|
| Cholesterol | 140.47mg | 47% | |
| Sodium | 83.71mg | 3% | |
| Potassium | 489.2mg | 10% | |
| Total Carbs | 11.39g | 4% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 54.9mg | 91% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 128.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 214.41 Kcal (898 kJ) | ||
| Calories from fat | 186.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.67g | 73% | |
|---|---|---|---|
| Cholesterol | 61.18mg | 47% | |
| Sodium | 36.46mg | 3% | |
| Potassium | 213.08mg | 10% | |
| Total Carbs | 4.96g | 4% | |
| Sugars | 0.92g | 8% | |
| Dietary Fiber | 0.99g | 9% | |
| Protein | 3.58g | 16% | |
| Vitamin C | 23.9mg | 91% | |
| Iron | 0.4mg | 5% | |
| Calcium | 55.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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