I am going through a major “cauliflower phase”.…Roast, steam or even eaten raw, it’s currently my favourite vegetable (last month was kale). I was searching for different ways to turn this cruciferous vegetable into an entrée; Inspired by one of Lidia Bastianich’s recipes (Bigoli with onion anchovy sauce), I added the roasted cauliflower to the sauce and toss with gemelli pasta. As this is my own recipe, the measurements are approximate; always adjust according to your own taste and dietary needs.
Ingredients: (Serves 2)
1 head cauliflower, 2 Tablespoons extra virgin olive oil, 3 cloves of garlic (finely minced), 1 small onion (finely sliced half-moon), 4 to 6 anchovy fillets (in oil, drained, finely chopped), 1/2 cup hot low sodium organic chicken broth, 120 g gemelli pasta, freshly ground black pepper and kosher salt
– Preheat oven to 350 degrees F, lined roasting pan with parchment paper or aluminum foil
– Clean cauliflower and cut off the stems and leaves (discard); Cut the cauliflower into half, then slice florets and stalks into bite size. Place cauliflower in roasting pan, toss with 1 Tablespoon extra virgin olive oil and half of minced garlic, season with salt (lightly) and fresh ground black pepper. Roast until golden and tender, approximately 25 minutes, turning half way. Transfer to a plate lined with paper towel to drain.
– To make the anchovy sauce: Set the large skillet on medium high heat, add 1 Tablespoon extra virgin olive oil, stir in onions and remaining garlic, season with sprinkle of salt; let onions cook slowly. After 15 to 20 minutes, the onions will become golden and edge with brown, add the chopped anchovies, raise the heat, cook and stir until anchovies melt.
– Pour in the stock, bring to a bubbling boil; season generously with fresh ground black pepper and adjust salt to taste (add only if necessary – *anchovies are salty). Remove from heat, return to simmer before you add the gemelli and cauliflower.
– Cook the gemelli according to package instructions, until nearly al dente in boiling salted water.
– Toss the pasta and cauliflower into the simmering sauce; mix together for a minute in order to finish cooking and coat the pasta and cauliflower evenly. Turn off the heat, toss in the chopped parsley and serve immediately. Enjoy (OO)!
The choice of pasta is my own personal preference.
It’s also a personal preference to have more vegetables than pasta. I adjusted the measurements of the original recipe accordingly and skipped the butter. For the original recipe for the sauce: http://www.lidiasitaly.com/recipes/detail/885.