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Roasted Cauliflower Pasta with Anchovy Garlic Sauce
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Roasted Cauliflower Pasta with Anchovy Garlic Sauce

Enjoy something delicious and satisfying with this easy-to-make recipe.

Course: Others

Ingredients

For the Roasted Cauliflower:
  • 6 cups cauliflower florets, from 1 medium head
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Pasta:
  • 8 ounces spaghetti dried, cooked al dente
  • salt for the water
For the Anchovy Garlic Sauce:
  • 1/4 cup olive oil
  • 6 cloves garlic minced
  • 1 anchovies 2-oz. tin, oil-packed
  • 1/2 teaspoon crushed red chile flakes or more if you like it hot
  • 1 red bell pepper roasted and diced
  • 2 tablespoons capers rinsed
  • 2 tbsp. butter cubed
  • 3 tbsp parsley finely chopped
  • salt freshly ground, to taste
  • black pepper freshly ground, to taste
  • Parmesan Cheese freshly shaved, for garnish
  • 1/4 cup water reserved pasta water

Instructions

For the Roasted Cauliflower:
    Cup of Yum
  1. Preheat the oven to 500 degrees (F).
  2. Place the cauliflower florets in a large, heavy roasting pan/ baking sheet. Drizzle the olive oil over the cauliflower, and season with salt and pepper.
  3. Place the pan in the oven and roast for 16 minutes, stirring occasionally for even roasting.
  4. Carefully remove the pan from the oven and set aside until needed.
For the Pasta:
  1. Bring a large pot of very salted water to boil. Add pasta and cook for 7-8 minutes, or until al dente. Reserve 1/2 cup of the salty pasta water before draining noodles.
For the sauce:
  1. Heat oil in a large skillet over medium-heat. Add garlic and cook - stirring occasionally - until fragrant and lightly golden; 2–3 minutes. Add anchovies and using a wooden spoon break them up in the oil until there are no large chunks and it resembles a paste. Add chile flakes and cook for 4 - 5 minutes before adding the red peppers and capers. Cook for an additional 2 minutes, then reduce heat to medium-lol and stir in butter, mixing until butter has completely melted.
  2. Add reserved pasta water, spaghetti, parsley, and roasted cauliflower to the skillet; season with salt and pepper; and toss to coat. Divide among serving bowls and garnish with parmesan.