Penne with Cauliflower and Pecorino
1/2 cup olive oil
5 anchovy fillets
1 head of cauliflower, trimmed and cut into small florets
1/2 cup pecorino romano, finely grated
salt and fresh pepper
1 pound penne
Bring a large pot of salted water to a boil.
In a large skilet, heat oil over medium-high heat. Add anchovies and cook until they dissolve in the oil. Add cauliflower and cook for about 10 minutes. Season with salt and pepper. Stir in the pecorino.
Cook pasta, reserve about 1 cup of the cooking liquid, then drain.
Add pasta to the cauliflower and pour in some of the pasta water. Toss and cook another 2 minutes. Serve, topped with more grated pecorino.
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