I came across this recipe in a Marcella Hazan cookbook while browsing through the new Tyler Florence Shop on our recent excursion to Mill Valley. I’m always looking for new recipes for pasta. This cauliflower dish appealed to me too as I often struggle with this vegetable. How do you make it taste interesting and not just like cauliflower? Hegui insists that Indian is the way to go. And it’s true that cauliflower in Indian cuisine makes perfect sense and always “fits.” Problem is, I don’t really make that much Indian, preferring Italian and Mediterranean cooking. This dish, then, is perfect. It’s easy to make and tasty; with the subtle flavors of anchovy, pecorino and cauliflower. I love it.

penne in cauliflower sauce

Penne in Cauliflower Sauce

1 head fresh cauliflower
½ cup olive oil
6 cloves garlic, peeled and left whole
4 anchovy fillets
Kosher salt, black and crushed red pepper to taste
Small bunch Italian parsley, chopped
Pecorino cheese, grated, to taste
1 package penne, cooked per package directions
Finishing olive oil (optional)

organic cauliflower

Remove large green leaves from cauliflower head. Cut head in half. Rinse then boil for about 25 minutes. Remove from water and rinse to cool. Cook penne in same boiling water.

While penne is cooking, heat olive oil in large skillet. Add garlic cloves and anchovies. Cook until aroma of garlic permeates area. Remove garlic and discard. Add boiled cauliflower. With a large fork or tongs, break cauliflower into small pieces. Cook in olive oil for several minutes to brown slightly. Add salt, black and crushed red peppers and parsley.

Drain penne and fold into cauliflower sauce. Pour into serving dish. Add cheese and adjust salt. Splash a bit of finishing olive oil on top and serve.