Recipe: Orecchiette with Cauliflower

ORECCHIETTE WITH CAULIFLOWER

"This simple recipe from southern Italy can also be made with broccoli."

1 3/4 pounds cauliflower florets, without stems or leaves
2 unpeeled garlic cloves, crushed
2 tablespoons butter
2 tablespoons vegetable oil
8 anchovy fillets cut in small pieces
1/2 pound tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1 pound uncooked orecchiette (little ears)
Freshly grated pecorino Romano cheese for serving

Put the cauliflower florets and garlic in a pan of boiling water and cook 4 to 5 minutes; drain. Remove the garlic and discard.

Heat the butter and oil in a frying pan and saute the anchovies briefly. Add the tomatoes and parsley, and season with salt and pepper. Let simmer while you cook the orecchiette in boiling salted water until al dente.

Drain the pasta and mix with the tomato sauce and cauliflower. Transfer to pre-warmed plates and serve grated pecorino.

Source: The Pasta Bible by Christian Teubner, Silvio Rizzi and Tan Lee Leng