Author Notes
A delicious pasta dish inspired by creations from 2Amys Restaurant in DC and a Martha Stewart recipe.
It becomes even richer when you add bacon to the pasta or it is wonderful if you just serve the cauliflower as a side dish. Martha serves it with roasted salmon and 2Amys fries the cauliflower and then soaks it in olive oil as a tapas style dish. I add it to pasta. Yum, yum, yum!
—sfaptgirl
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Ingredients
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6
garlic cloves
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6-8
anchovy fillets (use up to the whole small tin of anchovies)
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1/2 teaspoon
red pepper flakes, or to taste
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salt and pepper to taste
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4 tablespoons
olive oil, plus extra for serving
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2 tablespoons
anchovy oil (from tin of anchovies), or oilve oil
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1
Head of cauliflower
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2 handfuls
Thin spaghetti, or enough for two
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2 tablespoons
chopped fresh italian parsley (use dried to be cheaper if you have it on hand)
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optional, Parmesan cheese!
Directions
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Pre-heat oven to 450 degrees.
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Combine first 3 ingredients on a cutting board and roughly chop into a chunky paste. Season with salt and pepper.
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Put mixture into a large bowl, add oils (anchovy and olive).
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Cut florets off head of cauliflower. Add florets to the mixture and toss to combine.
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Place mixed florets onto a large rimmed baking sheet. Arrange evenly into a single layer.
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Place in oven and roast cauliflower until softened and slightly blackened on edges and tips, 25-30 minutes depending on oven strength.
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Meanwhile cook pasta according to package.
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Chop fresh Italian parsley and set aside.
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When the pasta and the cauliflower have finished cooking, add pasta to a large serving bowl and combing with roasted cauliflower mixture. Top with chopped parsley and drizzle olive oil on top to taste. Serve Parmesan cheese on the side if desired.
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Additional Options: Dish is also delicious (and higher in calories) when bacon is added. If you want to try this, fry 2-4 pieces of bacon in a pan until crisp. This can be done while the pasta is cooking. When cooked, chop up bacon and add to pasta when you combine the roasted cauliflower mixture.
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