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High-Protein Spaghetti with Chickpeas and Roasted Cauliflower

Serves 4-6 servings

Originally aired

INGREDIENTS
  • 1 head cauliflower, cut into florets
  • Olive oil, for drizzling plus about 4 tablespoons 
  • Salt and pepper 
  • 3 tablespoons rosemary, chopped 
  • 1 pound whole wheat or farro spaghetti 
  • 4 flat filets of anchovies
  • 5 to 6 cloves garlic
  • 1 teaspoon crushed red pepper flakes 
  • 1 28-ounce can chickpeas, rinsed and drained, divided
  • 1 cup chicken stock 
  • 1/2 cup flat-leaf parsley, chopped 
  • Freshly grated Grana Padano or Parmigiano-Reggiano cheese  

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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