Winter Pasta With Cauliflower And Brussels Sprouts

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 ounces pasta (I used brown rice pasta)

1 small or medium head cauliflower, stem and leaves removed, chopped

3/4 pound Brussels sprouts, trimmed and sliced lengthwise

3 tablespoons olive oil, divided

1/4 cup chopped, fresh parsley, plus more for garnish

1/3 cup grated parmesan cheese, plus more for garnish

3 tablespoons capers

4-6 anchovy fillets, mashed to a paste (adjust according to taste)

zest of one lemon

1/4 teaspoon dried chili flakes

salt + pepper to taste (as this dish has a lot of salty components, taste before adding)

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