Description

Enjoy this slightly spicy pasta dish that is delicious and so easy to make. You can make it vegetarian by replacing the anchovies with green olives to keep the salty flavor of the dish.

Ingredients

• 1 large head of cauliflower, core and greens removed, cut into large florets
• 1 lb. penne
• 1/4-1/2 c. olive oil
• 4-5 garlic cloves, minced
• 4-6 anchovy fillets, packed in oil, optional
• 1 t. red pepper flakes
• Parmigiano Reggiano cheese, freshly grated
• 3/4 c. pasta cooking water

Steps

1. Bring a large pot of salted water to a boil, add cauliflower, and cook until a knife easily slips into florets, about 10-12 minutes. Reserve 3/4 c. cooking water then drain. Set aside cauliflower to cool. Puree 1/3 of it with 1/4 c. of the reserved pasta water. Set aside.
2. Heat oil in a large skillet over medium heat. Add the garlic, cook until lightly golden brown, about 2 minutes. Add anchovies, if using, red pepper flakes, and pureed cauliflower. Stir until it is well combined and anchovies have melted into the sauce, about a minute. Add the remaining cauliflower and remaining reserved pasta water and stir till heated through. Remove from heat. Set aside.
3. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10-12 minutes. Drain, and then return to the pot. Add the sauce and toss over medium heat until well coated. Transfer to a large bowl or platter. Garnish with cheese.