Pasta with Cauliflower-Tomato Sauce (Slow Cooker Friendly) & Crunchy Bread Crumbs

Michele Scicolone, one of my favorite cookbook authors,  
posted a  Spicy Cauliflower Pasta Sauce made in 
the slower cooker on her Facebook page a few days ago ~ 
it sounded interesting and I had the small head 
of cauliflower on hand . . .  I'm sure you can guess the rest!

As usual, I was compelled to change it a little to suit my 
own taste, although you may like it just as Michele posted it.
It's healthful, low in fat and vegetarian friendly.
Plus it's easy on the budget.

I'll post Michele's way, plus my changes over on my
recipe blog so you can make it the way you like.  

Michele's original recipe calls for
a small head of cauliflower, a large can of crushed tomatoes,
water, olive oil, garlic, a little dried oregano, salt and red pepper flakes.

During the last few minutes I added some chopped, marinated
artichoke hearts, and some brined capers.  (I also had a bit
of Trader Joe's Artichoke Tapenade left over so I stirred
that in as well . . . you know, waste not - want not.)
Since we're not so keen on really spicy food any longer,
I cut the amount of red pepper flakes and only added
the tiniest pinch. Perfect!

For the crumb topping 
Bread crumbs, a little olive oil, anchovy fillets, and
freshly ground black pepper. (Please don't let the
anchovies put you off ~  as they truly enhance this dish!)

If you don't have anchovies on hand (or cannot 
tolerate them), you can substitute fresh garlic and a little
sea or kosher salt instead. But I prefer the anchovies,
and I promise you, you'll barely notice their presence 
because they are cooked in a little olive oil until they nearly
dissolve and the flavor mellows, enhancing the oil, 
then added to the crumbs and sauteed gently until the
crumbs turn crisp and golden brown. Yum! 
This is an excellent condiment on other pasta dishes and
steamed/sauteed vegetables or grilled chicken/fish, too.
 I always make extra and store in an airtight container in
the fridge, ready to use and it keeps almost indefinitely
in the fridge, even longer in the freezer.


I think it would be safe to say that you and those you
 cook for would probably have to favor
rather assertive flavors to really enjoy this dish... 
Kraft Mac and Cheese® it's not.  ;)

I thought it was very good; quite low in fat
(but not lacking flavor.)

If you would like a printable copy of the recipe,
please jump on over to my recipe blog
right here.

Thank you for stopping today ~
I love your comments!

~Mari  :)


  1. I know I will enjoy this dish:)

    Your pic of the cauliflower etc..SUBLIME.
    WE have made bread crumbs w/ anchovies and you are right..a lovely enhancement!
    I love the way shells..hold our little bitefuls of goodness~
    Your packaging..?
    I would buy that:)

  2. It's so...... pretty Mari! I love your version, it sounds fabulous!

  3. It does sound very tempting Mari. I know this is a dish I would enjoy immensely. I like a little less heat as well so good call on the peppers.

  4. Hi Mari. Do you have a favorite brand of anchovies? I make my own bread crumbs, but have never added anchovy. Now I must try it.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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