1 head cauliflower, cut into small florets
3-4 tablespoons extra virgin olive oil
3 cloves of garlic, cut in half
1 or 2 peperoncini (small, dried hot peppers)
6-8 anchovy fillets, chopped
Salt and freshly ground black pepper
1 pound penne rigate or orecchiette pasta
1 cup grated pecorino cheese
1. Blanch cauliflower for 5 minutes, drain, set aside.
2. Heat olive oil in a large skillet over low to moderate heat. Add garlic and peperoncini to the hot oil; turn until garlic is golden, then remove garlic and peperoncini. Add anchovies to oil and mash with the back of a wooden spoon. Add cauliflower and turn frequently until cauliflower is very soft, almost creamy. Add salt and pepper to taste. Keep warm.
3. Cook pasta al dente in salted water (can use the blanch water); reserve a cup of water before draining the pasta.
4. Add cooked pasta to cauliflower and mix well; add pasta water as needed if sauce appears too dry. Add most of grated cheese and more freshly ground pepper to taste; save the rest to add at the table a piacere (to your taste). Serve immediately.
From kitchen of Giuliana and Bob Pierson
Per serving (based on 6): 537 calories, 32 grams protein, 59 grams carbohydrates, 3 grams sugar, 19 grams fat, 62 milligrams cholesterol, 2,565 milligrams sodium, 3 grams dietary fiber.
