Sophie Grigson's Orecchiette con Cavolfiore

Recreate Sophie's delicious Orecchiette recipe with Cauliflower and Anchovies, taken from series two of Sophie Grigson: Slice of Italy.

📝 Ingredients

• 1 small head of cauliflower, preferably the Romano variety with green curds
• 350-400g dried orecchiette or conchiglie
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 fresh red chilli, finely chopped
• 200 g cherry tomatoes, halved
• 2 tablespoons finely chopped parsley
• Salt and pepper
• To Serve:
• Mollica fritta (see below) or freshly grated pecorino or both
• For the Mollica Fritta
• 50 g breadcrumbs, soft or dry or somewhere in between
• 2 tablespoon extra-virgin olive oil

👨‍🍳 Instructions

1. 1Cut and break the cauliflower into small florets, roughly 3-4cms across. Slice the stem into chunks of a similar size. Put a large pan of well salted water on to heat up. When boiling vigorously, add the pasta. Bring back to the boil, then tip in the cauliflower. Cook for another 8-10 minutes until the pasta is almost al dente.
2. 2Meanwhile put the olive oil and onion into a large frying pan. Fry gently until the onion is tender and translucent. Add garlic, chilli, anchovy and parsley to the pan and fry for another 30 seconds or so, mashing down the anchovy to help it dissolve.
3. 3Now add the tomatoes, salt and pepper. Let them soften and cook down into the onion mixture for a few minutes. Scoop in a ladleful of the pasta cooking water and simmer for a final 3 or 4 minutes.
4. 4By now your pasta will be cooked. Scoop out a mugful of the cooking water and reserve. Drain the pasta and cauliflower, then tip into the frying pan. Toss everything together, adding in a few more slurps of the reserved cooking water to keep it all moist. Serve at once with fried breadcrumbs or pecorino cheese or both.
5. 5Mollica Fritta (Fried Breadcrumbs): Chef's Note: Soft breadcrumbs will take a little longer to brown than dried.
6. 6Put breadcrumbs and olive oil into a frying pan and place over a medium heat. Stir to soak the breadcrumbs with the oil, then keep stirring until they turn a handsome brown. Do not be tempted to wander off for a few seconds to sort out something pressing. Stay vigilant, stay stirring.
7. 7As soon as they are done, turn off the heat and scrape out into a bowl. Use warm or at room temperature. If not using immediately, store in an airtight box in the cupboard. Use within a day or two.