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CAULIFLOWER SAUCE WITH GARLIC, OIL AND CHILI PEPPER
Serves 4 to 6
1 head cauliflower, about 1 1/2 pounds
1/2 cup extra virgin olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets, chopped very fine
Chopped hot red chili pepper, to taste
Salt
2 tablespoons chopped parsley
1 to 1 1/2 pounds pasta
Recommended pasta: Penne, the quill-shaped macaroni, either in the smooth
or 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 quikly 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.
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.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or
twice again, then serve immediately.
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