For the best results, make sure you caramelise the cauliflower
very well in this recipe. Serve this dish with as much dried chilli
as you like.
70 mlolive oil½Spanish onion, thinly sliced2garlic cloves, finely chopped5anchovy fillets30 gmbutter, coarsely chopped600 gmcauliflower florets, sliced½ cupcoarsely chopped flat-leaf parsleyFinelygrated rind and juice of 1 lemon1½ tspdried chilli flakes, plus extra to serve400 gmdried strozzapretiTo serve:finely grated pecorino pepato
Heat oil in a large frying pan over medium-high heat, add onion and garlic and sauté until tender and golden (6-7 minutes). Add anchovy, breaking fillets up with the back of a wooden spoon, and sauté until dissolved (1 minute). Add butter and cauliflower and sauté until very caramelised and tender (8-10 minutes). Add parsley, lemon rind, juice and chilli, season to taste and keep warm.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add cauliflower mixture, season to taste, add extra dried chilli flakes and serve hot, scattered with pecorino pepato.
This recipe is from the May 2010 issue of Australian Gourmet