Pasta with Melted Cauliflower Sauce
 
 
Makes 6 servings
Ingredients
  • 1 small head cauliflower (about 1 pound), roughly chopped
  • ½ cup olive oil, plus more for finish
  • 1 shallot, finely diced
  • 6 garlic cloves, thinly sliced
  • kosher salt and freshly ground black pepper, to taste
  • 4 anchovy fillets in oil, removed from oil
  • 1 teaspoon Aleppo pepper
  • 1 pound lumache or other short pasta
  • ½ cup grated Parmigiano-Reggiano cheese, plus more for serving
  • juice of 1 lemon
Instructions
  1. In a food processor, pulse the cauliflower until coarsely ground. Set aside.
  2. In a large pot, heat olive oil over medium heat. Add shallot and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 minutes.
  3. Add anchovies and cook, stirring often, for 1 minute.
  4. Add prepared cauliflower and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, for 7 minutes. Then reduce heat to low, cover and cook, stirring occasionally, until cauliflower is very tender, 30-35 minutes.
  5. Bring a large pot of salted water to a boil. Cook pasta 3 minutes less than al dente according to package directions. Using a slotted spoon, transfer cooked pasta to pot with sauce.
  6. Add Parmigiano-Reggiano cheese and 1 cup reserved cooking liquid to pot and stir to combine. Bring to a simmer and cook over medium heat, stirring occasionally, until the liquid has thickened, about 3 minutes. If necessary, add more reserved cooking liquid to loosen the sauce.
  7. Remove from heat and stir in lemon juice. Season with additional salt and pepper to taste. Drizzle with olive oil and top with additional Parmigiano-Reggiano cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-melted-cauliflower-sauce/