We've added anchovies to this simple pasta dish for their
complex salty deliciousness, but if you're cooking for vegetarians,
you can always leave them out.
50 mlolive oil½Spanish onion, thinly sliced2garlic cloves, thinly sliced1 tspdried chilli flakes3anchovy fillets40 gmbutter, chopped400 gmcauliflower (about ½ small), cut into floretsFinelygrated rind and juice of 1 lemon, or to taste1small head of radicchio, leaves coarsely torn400 gmdried wide pasta, such as tacconi or pappardelleTo serve:finely grated parmesan
Heat half the olive oil in a frying pan over medium-high heat, add onion, garlic and chilli and sauté until tender (4-5 minutes), then add anchovies and stir until dissolved (1 minute). Season to taste and transfer to a bowl.
Wipe out pan, add butter and remaining oil and return to heat. When butter is foaming, add cauliflower and sauté until browned and tender (5-10 minutes). Add lemon rind and juice, season to taste and add to onion mixture with radicchio.
Meanwhile, cook pasta in a large saucepan of generously salted boiling water until al dente (8-10 minutes), then drain and return to pan along with 60ml cooking water. Add cauliflower mixture, toss to combine, season to taste and serve hot scattered with parmesan.