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 ml olive oil
- ½ Spanish onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tsp dried chilli flakes
- 3 anchovy fillets
- 40 gm butter, chopped
- 400 gm cauliflower (about ½ small), cut into florets
- Finely grated rind and juice of 1 lemon, or to taste
- 1 small head of radicchio, leaves coarsely torn
- 400 gm dried wide pasta, such as tacconi or pappardelle
- To serve: finely grated parmesan
- 1Heat 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.
- 2Wipe 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.
- 3Meanwhile, 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.