Mary Ann's Blog

Cauliflower Is In

Cauliflower is the new in veggie for 2015 so make the most of it; start by making this spicy cauliflower and anchovy sauce for pasta.

Steam two cups of the florets and set aside. In a large sauté pan, heat 3 tablespoons of olive oil, add 1 minced onion and 1 minced clove of garlic and cook until the onion is soft. Chop 5 anchovies in olive oil and add to pan along with a little hot red pepper, flakes (or a dash of hot sauce is fine).  Stir in the cauliflower and mix well; add a little of the anchovy oil to the pan. Set aside and keep warm while the pasta cooks.

Cook 1/2 pound rigatoni or other short cut pasta until al dente.  Drain and add the pasta o the cauliflower sauce and combine well. Add a couple of tablespoons of the cooking water to the sauce.

Traditionally this dish is served sprinkled with fresh breadcrumbs that have been browned in olive oil.


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