• SnokenKeekaGuard@lemmy.dbzer0.comOP
    11·
    14 hours ago

    Just gonna leave this recipe here for y’all:

    Cauliflower Sauce with Garlic, Oil, and Chili Pepper For 4 to 6 servings

    1 head cauliflower, about 1½ pounds ½ cup extra virgin olive oil 2 large garlic cloves, peeled and chopped 6 flat anchovy fillets (preferably the ones prepared at home), chopped very fine Chopped hot red chili pepper, to taste Salt 2 tablespoons chopped parsley 1 to 1½ pounds pasta

    Recommended pasta Penne, the quill-shaped macaroni, in the ridged version, would be the most appealing choice.

    1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
    2. Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
    3. Put water in a saucepan, and bring it to a lively simmer.
    4. Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
    5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
    6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
    7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately. Ahead-of-time note You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.