Pasta With Green (Romanesco) Cauliflower

Recipe by Busters friend
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 10 minutes, until just tender. Use a Chinese skimmer or slotted spoon to transfer the florets to a bowl. Reserve cooking water to thin the final sauce (see below).
  • When the water returns to a boil, add 4 teaspoons of salt. Add the pasta and cook according to package directions, or until al dente, stirring once or twice. Drain, reserving 1/2 cup of the pasta cooking water for the sauce.
  • While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the crushed red pepper flakes and the garlic; cook for a few minutes until the garlic is lightly browned but not burned.
  • Add the anchovies, stirring until they dissolve, then the cooked cauliflower. Reduce the heat to low and cook for 2 or 3 minutes to let the cauliflower "take in" the flavors.
  • Add just enough of the reserved cooking water to thin the sauce (making it less sticky). Add the drained pasta to the skillet, then immediately transfer to a large bowl. Toss well and serve.
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