Orecchiette al Cavolfiore


1 medium cauliflower
1 clove garlic
1 chili (red?)
2 tbsp olive oil
500g (just over 1 lb) orecchiette pasta
3 anchovy fillets, roughly chopped
parmesan, for serving, grated


Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the chili. Heat the oil and gently cook both for a few minutes. Add anchovies, cook two more minutes. Add cauliflower, cook until it just begins to brown on the edges. Meanwhile, cook pasta to package directions. Drain and toss with the cauliflower. Serve with generous parmesan and more olive oil.



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