1. Heat olive oil over medium heat in a large frypan. Add red onion, garlic, chilli, anchovies, capers and celery and sauté until fragrant.
  2. Add chopped cauliflower and sauté.
  3. Add currants and lemon zest.
  4. Meanwhile, into a pot of boiling salter water, add the pasta and cook as per packet directions.
  5. Add cooked pasta to the frypan along with the lemon juice, season with salt and pepper and toss well to combine.
  6. Serve pasta garnished with toasted breadcrumbs.

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