My husband LOVES Brussels Sprouts.  Jacob and I DO NOT!

Yes, I know they are a super food and are loaded with vitamin A & C, calcium, potassium and fiber. Oh yea, and they may help fight cancer.

So I am always trying to find ways to put them in a recipe where I can eat them without really tasting them!  This recipe does it!

Not only do you get the health benefits from the Brussels Sprouts, but also the Cauliflower and the Omega-3′s from the Anchovies!   I also try to use purple Cauliflower if I can find it.   Purple Cauliflower has the added anthocyanin antioxidants, which is an antioxidant.  Plus it is pretty!

Ingredients:

• 12 ounces your favorite sturdy pasta
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 pound purple cauliflower florets, cut in 1-inch pieces (any color will do)
• 1/2 pound brussels sprout, halved or quartered if large
• Salt and freshly ground black pepper
• 1 small sweet yellow onion, finely chopped
• 2 large garlic cloves, thinly sliced
• 4 plump oil-packed anchovies, minced
• 1/2 teaspoon crushed red pepper
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• 1/2 cup dry bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
•  

Directions:

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

2. Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil. Add the Cauliflower and Brussels Sprouts and season with salt and black pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes.

3. Add 1/4 cup of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.

4. In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.

5. Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese. Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.

Tagged as: Black pepper, brussels sprout, cauliflower, Cook, Fruit and Vegetable, olive oil, Parmigiano-Reggiano, Pasta