Move over kale, cauliflower is now the “it girl” these days. There are just so many wonderful dishes you can make with it! This simple pasta with cauliflower, tomato, and Parmesan is a great example. I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur.
It’s outrageously good; I’ve been eating the leftovers for days, which just seem to get better as the flavors have more time to meld.
The secret ingredient?
Anchovies.
Okay, so I’m weird. I’m one of those people to whom you can say “cauliflower” and “anchovies” and I’ll start salivating. I’ll take cauliflower any which way (though IMHO roasted is best) and anchovies?
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. What is it with kids not liking things before they’ve ever tried them?)
No, the anchovies will not make this dish taste like fish. They will however give it an indescribable savoriness (umami) that will make you want to eat the whole bowl.
Pasta with Cauliflower, Tomato, and Parmesan Recipe
Variations to this recipe include adding some toasted pinenuts or walnuts, a few raisins, and or some saffron.
Ingredients
- 1 cup fresh breadcrumbs*
- 6 Tbsp olive oil, divided 2 and 4 Tbsp
- 1 onion, chopped (about 1 1/2 cups)
- 2 Tbsp anchovies packed in oil, minced (about 6 anchovies)
- 1 large head of cauliflower, core removed and discarded, florets coarsely chopped (see How to Cut and Core Cauliflower)
- 5 cloves of garlic, minced
- 1/2 teaspoon of crushed red pepper flakes (more or less to taste)
- Salt and freshly ground black pepper
- 3 Tbsp tomato paste
- 1/2 pound small elbow macaroni
- 1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice
- 1/4 cup chopped Italian parsley
- 1/2 cup freshly grated Parmesan cheese
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