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Roasted Cauliflower Pasta with Anchovy Garlic Sauce

Ashley Manila
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Ingredients
 

For the Roasted Cauliflower:

  • 6 cups (about) cauliflower florets, from 1 medium cauliflower
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Pasta:

  • 8 ounces dried spaghetti, cooked al dente
  • Salt, for the water

For the Anchovy Garlic Sauce:

  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 (2-oz.) tin oil-packed anchovies
  • 1/2 teaspoon (or more if you like it hot) crushed red chile flakes
  • 1 roasted red pepper, diced
  • 2 tablespoons capers, rinsed
  • 2 tbsp. butter, cubed
  • 3 tbsp parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Freshly shaved parmesan, for garnish
  • 1/4 cup reserved pasta water

Instructions
 

For the Roasted Cauliflower:

  • Preheat the oven to 500 degrees (F).
  • 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.
  • Place the pan in the oven and roast for 16 minutes, stirring occasionally for even roasting.
  • Carefully remove the pan from the oven and set aside until needed.

For the Pasta:

  • 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:

  • 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.
  • 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.
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