Move over kale, cauliflower is now the “it girl” these days.
There are just so many wonderful dishes it’s possible for you to make with it!
This simple pasta with cauliflower, tomato, and Parmesan is a great example.
Elise Bauer
I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago inSaveur.
Okay, so I’m weird.
I’ll take cauliflower any which way (though IMHOroastedis best) and anchovies?
Elise Bauer
Well anchovies are one childhood prejudice (“hold the anchovies!")
I’ve happily outgrown.
(Thankfully, along with my childhood anti-opera and country music sentiments, too.
Elise Bauer
What is it with kids not liking things before they’ve ever tried them?)
Updated with new photos from the recipe archive.
First published Nov, 2009.
Elise Bauer
*To make breadcrumbs, chop up about 3 slices of day old bread.
Pulse in blender or food processor until you have small crumbs.
Remove crumbs from skillet and set aside.
Elise Bauer
Heat 2 Tbsp olive oil in the skillet on medium low heat.
Add the onions, garlic, and anchovies.
Crush the anchovies with the back of a spoon so that they smear well over the onions.
Cook for 5 minutes, until the onions are soft.
Remove the onions from the pan and set aside.
Heat 4 Tbsp olive oil in the skillet on medium high heat.
Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown.
Cook until the cauliflower florets are lightly browned, 3-5 minutes.
Add red pepper flakes to the pan, and salt and pepper to taste.
Dissolve tomato paste in 1/2 cup of water.
Lower the heat to low.
Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well.
Cook, uncovered, on low heat, until the cauliflower is tender.
Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture.
Makes great leftovers as the flavors have more time to blend.
