Spaghetti with cauliflower and feta cheese

Ingredients for 4 servings:

• 1 cauliflower
• 200 g sheep’s cheese
• 1 jar anchovy fillet(s)
• 400g spaghetti
• 1 tbsp olive oil
• salt and pepper
• 4 garlic cloves, more if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil a whole cauliflower in salted water, remove it, but don’t discard the cooking water; this is what you’ll use to cook the spaghetti. Chop the cauliflower to taste. I always make it into a mash, but others prefer larger pieces. Wash the anchovy fillets and chop them very finely. Briefly fry them in a large pot with oil. Add the finely chopped garlic. Fry briefly over low heat so the garlic doesn’t brown. Then add the cabbage and mix everything together. When the spaghetti is ready, add it and mix everything together. Serve in warmed plates and sprinkle with the diced feta cheese. Grind over the pepper.