I was on a roasted cauliflower kick, when I felt like doing something a bit different. I rummaged around, and made this with what was in my kitchen. I prefer recipes that are easy to prepare, but don't taste that way :). Simplicity is sometimes better, allowing you to savor all the flavors without being overwhelmed. I hope this recipe does that for you. —rhinna
Bread Crumb Topping
panko bread crumbs
cloves garlic, minced
Pasta and Sauce
EVOO (more or less)
cloves garlic diced
1/4 - 1/2 teaspoons
red pepper flakes
anchovy filets crushed to a paste
Juice from 1/2 small lemon
chopped flat leaf parsley
Freshly grated Romano Cheese
vegetable or chicken broth
head of Cauliflower, broken into 1 1/2 inch pieces
Brown the breadcrumbs in a frying pan on medium heat, stirring frequently until golden. Remove from pan, set aside.
In the same pan, melt the butter, then add the garlic - cook for a few minutes medium low, until garlic is tender. Remove from heat, add the breadcrumbs and toss. Set aside.
Pasta and Sauce
Preheat oven to 450 degrees.
Toss Cauliflower with 2-3 TBS of EVOO, place on baking sheet. Sprinkle with kosher salt and fresh ground pepper. Bake in a 450 degree oven for about 30 minutes, turning/stirring about every ten minutes or until brown. Set aside.
Heat the EVOO for the sauce in a large pan - add the garlic and pancetta - cook over medium heat until the pancetta begins to brown.
Add the red pepper, anchovies, capers. Continue cooking until pancetta is golden. Toss in the parsley, squeeze in the lemon juice, add the cauliflower and walnuts and combine all.
Place pasta in a serving dish, and pour sauce over. Add about 1/3 cup broth, mixing until pasta is evenly coated. (It will "thin out" the pancetta/cauliflower mixture a bit and allow more even coating)
Add romano cheese, toss again.
Garnish with a generous sprinkling of garlic breadcrumbs and serve immediately with extra romano cheese for sprinkling.