Pasta con coliflor y anchoas

Ingredientes

• 12 oz cauliflower
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz pasta
• 1 tablespoon anchovy oil
• 3 cloves garlic (crushed)
• 4 anchovy fillets
• 1/2 cup panko breadcrumbs
• 1 lemon (zested)
• 1/4 teaspoon red pepper flakes
• 1 cup Parmesan cheese

Preparación

1. 1

   Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. 2

   Cut the cauliflower into small florets and spread them evenly on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat.

3. 3

   Bake for 15–20 minutes, or until the cauliflower is tender and lightly browned. Remove from the oven and set aside.

4. 4

   While the cauliflower is roasting, heat a medium skillet over medium heat. Add the anchovy oil and crushed garlic and cook for 1 minute. Remove and discard the garlic.

5. 5

   Add the anchovy fillets and cook for 1–2 minutes, mashing them with a fork as they soften.

6. 6

   Stir in the panko breadcrumbs and cook until lightly browned. Remove from the heat, transfer to a bowl, and stir in the lemon zest.

7. 7

   Cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water before draining.

8. 8

   Add the Parmesan cheese to the hot pasta and toss to combine, adding reserved pasta water as needed to create a light sauce.

9. 9

   Divide the pasta among serving plates. Top with the roasted cauliflower and anchovy breadcrumbs.

10. 10

    Finish with red pepper flakes and additional Parmesan cheese, if desired, and serve immediately.