Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Cauliflower head (medium)

  2. 3 tablespoons 45ml Olive oil - plus

  3. 2/3 cup 157ml Olive oil

  4. 1 cup 146g / 5.1oz Toasted bread crumbs

  5. 2 Garlic cloves - minced

  6. 1 1/2 teaspoons 7 1/2ml Red pepper flakes - crushed

  7. 1 tablespoon 15ml Anchovy paste

  8. Black pepper - coarsely ground to taste

  9. 1 lb 454g / 16oz Spaghetti

  10. 1/2 cup 73g / 2.6oz Pecorino Romano cheese - grated

Instructions Jump to Ingredients ↑

  1. Remove the leaves and core of the cauliflower and cut the head into small uniform florets. Set aside.

  2. In a frying pan, heat the 3 tablespoons olive oil and brown the bread crumbs. Remove the bread crumbs and set aside. In the same frying pan, heat the remaining 2/3 cup olive oil. Add the garlic and saute until the garlic is soft. Stir in the pepper flakes and cook for 1 minute. Stir in the anchovy paste and 1 tablespoon black pepper and cook for 1 minute longer. Keep the sauce warm over very low heat.

  3. Meanwhile, in a large pot of boiling water, cook the cauliflower and spaghetti until the cauliflower is crisp tender and the pasta is al dente. Drain, reserving 1/2 cup of the cooking water.

  4. Lightly grease a serving platter with olive oil. Transfer the spaghetti and cauliflower to the platter and toss to coat with the oil. Add the reserved cooking water to the sauce and stir to blend. Pour the sauce over the spaghetti and cauliflower and toss well. Sprinkle with the cheese, black pepper to taste, and the bread crumbs. Serve immediately. This recipe serves 6.


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