First published Nov, 2009. WOW! White cauliflower can be used instead, as cauliflower pasta looks better in red and white. Chop garlic and fresh oregano/parsley Ingredients 1 cup fresh breadcrumbs* 6 tablespoons extra virgin olive oil, divided 2 and 4 Tbsp 1 onion, chopped (about 1 1/2 cups) 2 tablespoons anchovies packed in oil, minced (about 6 anchovies) 1 large head of In my very humble opinion, I thought the tomatoes overwhelmed the dish a little. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). I’m one of those people to whom you can say “cauliflower” and “anchovies” and I’ll start salivating. A typical Puglian everyday dinner of cauliflower pasta. Said it was the best pasta they had ever had. Ciao, Bella! Did you know you can save this recipe and order the ingredients for. That may be a plus though if you are trying to eat less carbs. Sounds like a great idea Beverly, let us know how it turns out for you! Some sites seem to claim 2 filets = 1/2 tsp of paste. So good! While cauliflower is boiling, put a large skillet pan over medium heat and toast breadcrumbs until … Cook for 5 minutes, until the onions are soft. They will however give it an indescribable savoriness (umami) that will make you want to eat the whole bowl. I always use small pasta. Cauliflower … Make this your Holiday Side Dish Recipe. This simple pasta with cauliflower, tomato, and Parmesan is a great example. Parmesan also has salt and umami, so it’s not really necessary. Break up the cauliflower, add a ladleful … Thank you! Dice the stem finely. 5 cups water, plus more as needed. Absolutely delicious! 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. Bring a large pot of water to a boil. It was my first time buying & using anchovies, and it’s true that they melt away, leaving no fishy taste. I cooked this pasta this evening. Hi Grace, I think the admonition is actually no Parmesan with fish, not necessarily anchovies, though I guess they would fall under that if the anchovies were fresh, whole or fillets. I made sure I told them what they were eating after! Perhaps next time I’ll modify the recipe, using less tomatoes. I will be making this again soon. Bring a pot of salted water to a boil. THANKS FOR THIS!!! Yes no fishy taste- just a very tasty combination of flavors. Vincent Schiavelli in Saveur. Especially due to the combination of cauliflower with tomato. Please do not use our photos without prior written permission. Amazing! With a damp paper towel, carefully wipe the skillet clean. Add salt and rigatoni, and cook until pata is just tender, about 10 minutes or following label instructions. Pulse in blender or food processor until you have small crumbs. I made this for dinner last night, and it was very tasty! Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Drain pasta and rinse in cold water. I love making casseroles for side dishes, especially when it involves cheese and crunchy topping, and yes this has both. * To make breadcrumbs, chop up about 3 slices of day old bread. We ate it practically every meal till it was gone! Toss the cauliflower with oil and 1 teaspoon salt in a 10-inch cast-iron skillet and roast in the oven … I just made this recipe tonight (with some slight adjustments to accommodate my diet), and it was probably one of the best recipes I’ve ever made from this site. 4) used wheat panko for the breadcrumbs. Was very skeptical about the ingredients, but the flavors blended magically. Once the pan is hot, add the riced cauliflower, crushed tomatoes, roasted red peppers, giardiniera, balsamic vinegar, capers, garlic, dried basil, oregano, and red pepper flakes. Thanks a lot for a great tip. Thanks! Elise is a graduate of Stanford University, and lives in Sacramento, California. I used whole wheat pasta (“fusilli”). http://theweekendgourmande.wordpress.com/2010/04/25/kitchen-firsts-cauliflower-pasta-with-anchovies/, Wow, great post! Used fresh tomatoes and extra Parmesan. Blend the cauliflower sauce: When the cauliflower is cooked (in Step 3), carefully transfer the hot cauliflower … Sounds temptingly tasty…I’ll leave out the white pasta, substituting strips of chicken cut to the same size as the pasta and make this dish a complete [ low carb]meal :-). they are very common in italian cooking, especially in areas close to the sea.like a good puttanesa.yum!!!! https://www.yummly.com/recipes/italian-cauliflower-and-pasta Wow, this one is good! Also added a chopped shallots and fresh basil. In a large skillet, heat 4 tablespoons oil over medium heat. 1 Toast breadcrumbs: Toast crumbs in a little olive oil in a large skillet on medium high heat until lightly browned. Season with the salt. Read more about our affiliate linking policy. I had never cooked with anchovies before, and I was a little dubious when I opened the tin of slimy little fish, but the whole dish did not taste at all fishy–rather, it had the wonderful savoriness that Elise described. The pasta can be boiled along with the cauliflower. Cauliflower salad with peppers and olives, Cream of cauliflower soup with truffle oil. There are just so many wonderful dishes you can make with it! * Bake at 375F 15-20 minutes or until bubbly and topping is golden. Hi Stephanie, sure, that will work, though from what I’ve heard anchovy paste doesn’t taste nearly as good as the whole anchovies. Trentino-Alto Adige – Trentino-South Tyrol. Jump to Recipe. Peel and thinly slice remaining garlic cloves. Bake, stirring after 10 minutes, until the cauliflower is lightly browned and tender, about 10 minutes. 2) roasted the cauliflower instead of sauteeing. I made it for dinner last night, and I dreamed about it. This classic Italian pasta salad includes chopped broccoli, chopped cauliflower, quartered grape tomatoes, diced red bell peppers, and diced orange bell peppers.