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Prep time
20 minutes
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Cook time
20 minutes
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Serves
3-4
Author Notes
The secret to this pasta is to keep the pieces of cauliflower as small as possible and crunchy by not overcooking them . I used a twisted short and thick pasta called Strozzapretti but any fusilli will do. —Sunnycovechef
Ingredients
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1
small cauliflower
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4
cloves of garlic
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10 ounces
Strozzapreti or Fusilli pasta
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3-4
mini pepppers
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4-5
anchovy fillets
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12
pitted black olives
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2 tablespoons
capers
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1 teaspoon
minced preserved lemon
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¼ cups
olive oil
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½ cups
chopped parsley
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4-5 tablespoons
freshly grated pecorino or parmesan cheese
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½ or more teaspoons
red chilli pepper flakes
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salt and pepper to taste
Directions
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I used a knife to cut off the stems of the cauliflower and then I pulled the cauliflower with my hands into small pieces. This takes a while but it is worth the effort. Blanch the cauliflower for one minute in boiling salted water. Remove the cauliflower with a sieve and drain it over a bowl.
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In the same water cook the strozzapreti pasta for 11 minutes (that was the instruction on my package). While the pasta is cooking, prepare the rest of the ingredients. Slice the garlic, chop the olives, chop the preserved lemon, slice the mini peppers. Once all the ingredients are ready slowly heat the olive oil, add the garlic and sauté for a minute. Add the peppers, anchovies , capers, olives, pepper flakes, and preserved lemon and sauté for a couple of minutes . Add the cauliflower.
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Drain the pasta when it is cooked al dente (start testing a couple of minutes before the pasta is done) reserving a cup of pasta water. Add the pasta and some of the pasta water to the pan . Reheat everything , sprinkle with pecorino or parmesan and parsley, season with salt and peppper and serve.
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