Spaghetti With Cauliflower

Recipe Ingredients

1 cup	146g / 5.1oz	Cauliflower head (medium)
3 tablespoons	45ml	Olive oil - plus
2/3 cup	157ml	Olive oil
1 cup	146g / 5.1oz	Toasted bread crumbs
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Red pepper flakes - crushed
1 tablespoon	15ml	Anchovy paste
		Black pepper - coarsely ground to taste
1 lb	454g / 16oz	Spaghetti
1/2 cup	73g / 2.6oz	Pecorino Romano cheese - grated

Recipe Instructions

Remove the leaves and core of the cauliflower and cut the head into small uniform florets. Set aside.

In a frying pan, heat the 3 tablespoons olive oil and brown the bread crumbs. Remove the bread crumbs and set aside. In the same frying pan, heat the remaining 2/3 cup olive oil. Add the garlic and saute until the garlic is soft. Stir in the pepper flakes and cook for 1 minute. Stir in the anchovy paste and 1 tablespoon black pepper and cook for 1 minute longer. Keep the sauce warm over very low heat.

Meanwhile, in a large pot of boiling water, cook the cauliflower and spaghetti until the cauliflower is crisp tender and the pasta is al dente. Drain, reserving 1/2 cup of the cooking water.

Lightly grease a serving platter with olive oil. Transfer the spaghetti and cauliflower to the platter and toss to coat with the oil. Add the reserved cooking water to the sauce and stir to blend. Pour the sauce over the spaghetti and cauliflower and toss well. Sprinkle with the cheese, black pepper to taste, and the bread crumbs. Serve immediately. This recipe serves 6.

Source:
"Ciao Italia" by Mary Ann Esposito

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