Ingredients
The following ingredients have 4 Servings
- 1 large head cauliflower
- cut into small florets
- Extra-virgin olive oil (EVOO) spray
- or drizzle to coat cauliflower lightly
- 1 lemon
- 2 tablespoons fresh thyme
- stemmed and chopped
- Salt and pepper
- 4 tablespoons extra-virgin olive oil (EVOO)
- 4 to 6 anchovies
- (optional)
- 2 teaspoons red chili paste/Calabrian chili paste or 1 teaspoon red chili flakes
- 4 large cloves garlic
- chopped
- 3 tablespoons capers
- drained
- ½ cup white vermouth or white wine
- 8 to 12 ounces orecchiette or pasta of choice
- 1 cup grated Parmigiano-Reggiano cheese
- 1 cup flat parsley
- chopped
- ½ cup toasted chopped nuts: pistachios
- pine nuts
- almonds or walnuts
Instruction
- Heat oven to 425˚F with rack at center
- Arrange cauliflower on large parchment-lined baking sheet, dress with EVOO and season with lemon zest, thyme, salt and pepper
- Cut the zested lemon in half and place on the baking sheet
- Roast to crispy and tender and brown at edges, about 25 minutes
- Bring a large pot of water to boil for pasta, 4 to 5 quarts
- Heat a large skillet with about ¼ cup EVOO, 4 turns of the pan, add anchovies and melt into oil, breaking up with wooden paddle or spoon
- Add the chili paste or flakes and garlic, swirl a minute, then add capers and vermouth or wine and reduce a minute, reduce heat to warm or remove from heat if your burners are very strong
- Listicle: 14-Inch Nonstick Skillet with Helper Handle Cook pasta 1 minute less than package directions in salted water and reserve ½ cup pasta water
- Drain and add to pan with the sauce
- Add pasta water, cheese and cauliflower to pasta with parsley and half the nuts
- Squeeze with roasted lemon juice and toss
- Top with remaining nuts and serve
