Orecchiette with Cauliflower

Name: Orecchiette with Cauliflower
Cook time: PT0D1H10M
Total time: PT0D1H10M
Yield: serves 4
Ingredients: 1 large head of cauliflower (about 2¼ lb.), leaves removed; Kosher salt; 2 large cloves garlic, peeled; ½ cup extra-virgin olive oil; 10 whole oil-cured anchovy fillets, drained (or substitute 5 salt-packed whole anchovies, boned and rinsed); 1 lb. dried orecchiette; Freshly ground black pepper; 1 ⁄ 2 tsp. crushed red chile flakes; 3 Tbsp. finely chopped flat-leaf parsley

Serves
serves 4
Time
1 hour 10 minutes

By SAVEUR Editors

Published on August 29, 2019

Tender cauliflower meets umami-rich anchovies and fruity olive oil in this easy pasta recipe from The Best of Bugialli (Stewart, Tabori & Chang, 1994) by Giuliano Bugialli.

Equipment

Ingredients

1 large head of cauliflower (about 2¼ lb.), leaves removed
Kosher salt
2 large cloves garlic, peeled
½ cup extra-virgin olive oil
10 whole oil-cured anchovy fillets, drained (or substitute 5 salt-packed whole anchovies, boned and rinsed)
1 lb. dried orecchiette
Freshly ground black pepper
¹⁄₂ tsp. crushed red chile flakes
3 Tbsp. finely chopped flat-leaf parsley

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Instructions

Step 1

In a large bowl, add the cauliflower and enough cold water to keep it fully submerged. Set aside to soak for 30 minutes.

Step 2

Meanwhile, bring a large pot of generously salted water to a boil. Cut the cauliflower into small florets, discarding the stems. Add the cauliflower and garlic to the pot, and cook until tender, 3–4 minutes. Drain, reserving the cooking water and discarding the garlic.

Step 3

In a large, heavy-bottomed pot over medium heat, add the oil. When the oil is hot, turn off the heat, add the anchovies, and mash the fillets with a fork. Meanwhile, bring reserved cooking water back to a boil. Add the pasta and cook until al dente, 9–12 minutes; drain.

Step 4

Transfer the pasta to the pot with anchovy oil. Heat over medium, stirring, then add the cauliflower, season with salt and pepper, and cook for 1 minute. Add chile flakes and parsley; serve.

In a large bowl, add the cauliflower and enough cold water to keep it fully submerged. Set aside to soak for 30 minutes.
Meanwhile, bring a large pot of generously salted water to a boil. Cut the cauliflower into small florets, discarding the stems. Add the cauliflower and garlic to the pot, and cook until tender, 3–4 minutes. Drain, reserving the cooking water and discarding the garlic.
In a large, heavy-bottomed pot over medium heat, add the oil. When the oil is hot, turn off the heat, add the anchovies, and mash the fillets with a fork. Meanwhile, bring reserved cooking water back to a boil. Add the pasta and cook until al dente, 9–12 minutes; drain.
Transfer the pasta to the pot with anchovy oil. Heat over medium, stirring, then add the cauliflower, season with salt and pepper, and cook for 1 minute. Add chile flakes and parsley; serve.