My favourite quick pasta. Combining cauliflower with anchovies makes a dynamite mixture. I first had this in Rome and became quite addicted to it. I also added sautéed scallops or shrimp to it when I wanted a richer dish. Although you can pulse florets in a food processor, I find they can become too fine so I chop by hand. However use the food processor if desired. Use grated Italian Parmigiano Reggiano for the best taste.
Pasta With Spiced Cauliflower
Serves 4 as a first course, 2 as a main
Ingredients
- 1 small head cauliflower
- 8 oz/250 grams orecchiette or conchiglie
- ¼ cup olive oil
- 8 anchovies, coarsely chopped
- 1 tablespoon chopped garlic
- ½ tsp chili flakes, optional
- 1 tsp grated lemon zest
- ¼ cup grated Parmesan
- Fresh Italian parsley, chopped
Instructions
- 1 Break cauliflower into florets, cutting away any thick stem. Chop by hand into pieces about a little smaller than the orecchiette. Alternatively process. Reserve.
- 2 Bring a large pot of salted water to boil. Add orecchiette and boil until al dente, according to package directions, less a minute. Drain well reserving half cup pasta cooking water.
- 3 While pasta is boiling, heat oil in frying pan over medium high heat. Add cauliflower, anchovies, garlic, and chili flakes. Sauté together until cauliflower is al dente, about 2 to 3 minutes. Stir in lemon zest.
- 4 Toss in the orecchiette add about ¼ cup pasta cooking water, salt if needed, and half of the grated Parmesan. Toss everything together. If mixture is too dry then add some of the remaining pasta cooking water and stir together. Garnish with parsley and remaining Parmesan.
