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Pasta with Cauliflower, Tomato, and Parmesan
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious pasta with roasted cauliflower in a savory tomato-anchovy sauce, garnished with onions, garlic, parsley, and Parmesan.
Ingredients:
  • 1 cup fresh breadcrumbs*
  • 6 tablespoons extra virgin olive oil, divided 2 and 4 Tbsp
  • 1 onion, chopped (about 1 1/2 cups)
  • 2 tablespoons anchovies packed in oil, minced (about 6 anchovies)
  • 1 large head of cauliflower, core removed and discarded, florets coarsely chopped (see How to Cut and Core Cauliflower )
  • 5 cloves of garlic, minced
  • 1/2 teaspoon of crushed red pepper flakes (more or less to taste)
  • Salt and freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1/2 pound small elbow macaroni
  • 1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice
  • 1/4 cup chopped Italian parsley
  • 1/2 cup freshly grated Parmesan cheese
Instructions:
  • Toast breadcrumbs: In a large skillet over medium-high heat, crisp bread crumbs in a drizzle of olive oil until golden brown. Transfer the toasted crumbs out of the skillet and keep them aside.
  • In a skillet over medium-low heat, warm 2 tablespoons of olive oil. Add onions, garlic, and anchovies. Use the back of a spoon to crush anchovies, ensuring they blend well with the onions. Sauté for 5 minutes until onions are soft. Set aside. Meanwhile, bring a large pot of salted water (1 tablespoon salt for 2 quarts of water) to a boil for the pasta.
  • Heat 4 tablespoons of olive oil in a skillet over medium-high heat. Sauté cauliflower florets, stirring occasionally until lightly browned, about 3-5 minutes. Season with red pepper flakes, salt, and pepper to taste.
  • In a skillet over low heat, combine dissolved tomato paste, tomatoes, onion, garlic, and anchovies. Stir well and cook uncovered until cauliflower is tender.
  • Cook the pasta in salted boiling water until just al dente as per package directions. Drain and add it to the cauliflower mixture. Stir in half of the parsley, breadcrumbs, and Parmesan; save the rest for garnishing. Enjoy the dish even more the next day as the flavors meld together beautifully.

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