Pella — 2 pounds cauliflower florets (about 2 medium heads)
3 Tbsp olive oil, divided
1/2 tsp salt, divided
freshly ground black pepper
6 garlic cloves, thinly sliced
12 oz. dried rigatoni (or other) chunky pasta
2 Tbsp butter, divided
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp anchovy paste
1/8 tsp crushed red pepper (or to taste)
2/3 cup freshly grated Romano cheese
1/4 cups chopped fresh mint
1. Preheat oven to 500F.
2. Slice cauliflower florets into halves vertically (quarters if large), toss with 2 Tbsp oil, and place cut-side down on a baking sheet. Sprinkle with 1/4 tsp salt and pepper. Roast 10 minutes, turn cauliflower and roast 5 minutes more, or until tender and browned.
3. Cook pasta according to package directions, reserving 1/2 cup cooking water. While pasta is cooking, melt 1 Tbsp butter in a large skillet. Add panko, and cook 3 minutes or until browned. Set aside.
4. Heat 1 Tbsp each oil and butter in skillet. Add sliced garlic, and saute until golden. Add red pepper and anchovy paste, stirring well; add cauliflower and toss well.
5. Return drained pasta to pot with 1/2 cup of the cooking water. Add cauliflower mixture and Romano, cover and cook 3 minutes. Stir in mint and black pepper. Spoon into serving bowls and sprinkle with the toasted breadcrumbs.
Serves 6.
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