Bagna Cauda Cauliflower Pasta

Recipe is from Rachael Ray.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 24  garlic cloves, separated into cloves with the skin on
•  fine sea  salt and black pepper
• 1  lb  egg tagliatelle pasta noodles or 1  lb fettuccine pasta
• 1  large head cauliflower, cored
• 1⁄4 cup olive oil
• 20  flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
• 4  tablespoons butter
• 1  pint heavy cream or 1  pint half-and-half
• 1⁄4 cup  finely chopped flat leaf parsley

Directions

1. In a small saucepan of salted water, simmer the garlic for 20 minutes. Drain and let cool, then peel and mash into a paste; season with sea salt.
2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot.
3. While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid. Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes. Drain and separate into small florets.
4. In a medium saucepan, heat the EVOO over medium heat. Add the anchovies and stir until they melt into the oil. Add the butter, cream and garlic paste; season with salt and pepper. Stir until it thickens.
5. Toss the pasta with the cauliflower, cream sauce and half of the parsley. Top with the remaining parsley.