Pasta with Seared Cauliflower & Garlic (small batch)
This delicious recipe draws on the flavors contained in the ever popular bagna cauda. Bagna cauda is a sauce-like dip which hails from the Piedmont region of Italy.
Pasta With Seared Cauliflower (small batch)
- 6 ounces of short pasta (Campanella, Mafalda, etc.) (a slight cup)
- Fine sea salt and freshly ground black pepper
- 2 ½ TBS extra virgin olive oil, divided
- 3 TBS shelled, unsalted Pistachio nuts, divided
- ½ small head of cauliflower, cored and cut into ½ inch florets
- 4 medium cloves of garlic, minced
- 1 TBS minced anchovy, plus 1 TBS anchovy oil
- 1 tsp minced fresh rosemary
- ¼ tsp red pepper flakes
- 2 TBS salted butter, divided
- ½ TBS finely grated lemon zest, plus 1 TBS lemon juice
- 1/3 cup tightly packed fresh flat-leaf parsley, roughly chopped
- Bring a large saucepan of lightly salted water to the boil. Add your pasta along with 1 TBS of salt. Cook according to the package directions until just shy of being al dente. Reserve ½ cup (120ml) of the cooking water. Drain the pasta, rinse, and then set aside.
- While the pasta is cooking add ½ TBS of the oil to a skillet and heat over medium high heat until it begins to shimmer. Add the pistachios and cook, stirring, until they are quite fragrant and bright green. Scoop out to a small bowl.
- Add a further 1 TBS of oil to the pan. Heat until it shimmers over medium heat. Add half the cauliflower florets along with a pinch of salt and some black pepper. Cook, tossing and stirring until it is golden brown and crispy tender. Scoop out to a bowl, and repeat with the remaining cauliflower florets.
- Return all the cauliflower to the pan. Add the garlic, anchovies, anchovy oil, rosemary, red pepper flakes and 1 TBS of butter. Cook, stirring, until the anchovies have melted, and the garlic has softened. (4 – 5 minutes)
- Add the pasta cooking water and bring to a boil over medium high heat. Toss in the cooked pasta and the remaining TBS of butter. Cook, tossing together, until the sauce has thickened and coats the pasta. (about 1 minute)
- Remove from the heat and stir in 2 TBS of the pistachios and the lemon juice. Season with salt and pepper to taste. Pour into a serving bowl.
- Mix the remaining pistachios, chopped parsley and the lemon zest together. Sprinkle over top and serve immediately.
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Source: https://www.theenglishkitchen.co/2021/05/pasta-with-seared-cauliflower-garlic.html
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