The strong flavors of cauliflower, garlic, red-pepper flakes, and Parmesan cheese balance perfectly, raising these common, readily available ingredients to new heights.
8 tablespoons olive oil
1 cup fresh bread crumbs
6 cloves garlic, minced
6 tablespoons chopped fresh parsley
1/2 teaspoon dried red-pepper flakes
1 teaspoon anchovy paste
1 pound linguine
1 head cauliflower (about 2 1/2 pounds), cut into small florets
1 teaspoon salt
1/2 cup grated Parmesan, plus more for serving
How to Make It
In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.
Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley, and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat.
In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs, and Parmesan. Top with additional Parmesan.
Variations: · Substitute broccoli for the cauliflower.: · Add a handful each of raisins and pine nuts at the same time as the garlic, parsley, and red-pepper flakes.: · Use four chopped anchovy fillets instead of the anchovy paste.
Wine Recommendation: Red wine, if it's simple and crisp, makes an intriguing choice for this dish. A touch of earthiness, such as you'll find in a basic Chianti, helps to tie the wine and food flavors together.
A nice change from cauliflower with cheese sauce. My entire family likes this different preparation for pasta and cauliflower. The dish has more flavor if the cauliflower is sauteed in the olive oil and garlic until it is tender, rather than boiling it with the pasta. It's even better with the addition of toasted pine nuts and a few good black olives, like kalamata or nicoise.
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