Pasta with Cauliflower and Anchovies

I make this Pasta with Cauliflower and Anchovies when I want a meal that’s both rustic and full of flavor. The anchovies melt into the oil, creating a savory sauce that coats every bite of pasta. It’s the kind of dish that feels effortless but tastes like you spent all day on it.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. 2Cut 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. 3Bake for 15–20 minutes, or until the cauliflower is tender and lightly browned. Remove from the oven and set aside.
4. 4While 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. 5Add the anchovy fillets and cook for 1–2 minutes, mashing them with a fork as they soften.
6. 6Stir in the panko breadcrumbs and cook until lightly browned. Remove from the heat, transfer to a bowl, and stir in the lemon zest.
7. 7Cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water before draining.
8. 8Add the Parmesan cheese to the hot pasta and toss to combine, adding reserved pasta water as needed to create a light sauce.
9. 9Divide the pasta among serving plates. Top with the roasted cauliflower and anchovy breadcrumbs.
10. 10Finish with red pepper flakes and additional Parmesan cheese, if desired, and serve immediately.