This simple pasta with cauliflower, tomato, and Parmesan is a great example. I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur. It’s outrageously good; I’ve been eating the leftovers for days, which just seem to get better as the flavors have more time to meld. The secret ingredient? Anchovies. Okay, so I’m weird. I’m one of those people to whom you can say “cauliflower” and “anchovies” and I’ll start salivating. I’ll take cauliflower any which way (though IMHO roasted is best) and anchovies? Well anchovies are one childhood prejudice (“hold the anchovies!”) I’ve happily outgrown. (Thankfully, along with my childhood anti-opera and country music sentiments, too. What is it with kids not liking things before they’ve ever tried them?) No, the anchovies will not make this dish taste like fish. They will however give it an indescribable savoriness (umami) that will make you want to eat the whole bowl. Updated with new photos from the recipe archive. First published Nov, 2009. *To make breadcrumbs, chop up about 3 slices of day old bread. Pulse in blender or food processor until you have small crumbs. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove the onions from the pan and set aside. While you are cooking the onions, put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to boil. Cook, uncovered, on low heat, until the cauliflower is tender. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top). Makes great leftovers as the flavors have more time to blend. Sicilian Broccoli and Cauliflower Pasta from Heidi of 101 Cookbooks Pasta with cauliflower, walnuts, and feta from Deb of Smitten Kitchen Spinach fettucine with cauliflower and bacon from Blue Kitchen How to Cut and Core Cauliflower tips here on Simply Recipes
