Pecorino Pasta with Cauliflower




One of my favorite things about having a garden is that it allows me space to grow heirloom plants. Heirloom varieties are plants that were cultivated by our grandparents and generations before, but because they maybe don’t have long shelf life or aren’t the prettiest, the plants now are not widely grown. However, heirloom plants often have great flavor! And, if you’re going to all the work to grow a garden, why not grow something that you can’t find at the grocery store, like purple cauliflower! So, although purple cauliflower tastes almost the same as it’s white cousin, it’s WAY more fun to eat.


1-2 heads of cauliflower (white will work just fine)
1 lb shell pasta
3 T olive oil
3 garlic cloves, chopped
1/4-1/2 t red pepper flakes
2-3 anchovy fillets
1/2 c grated Perorino Romano cheese
1/4 c chopped parsley


Turn on the over to 350 degrees, and get a pot of water boiling for the pasta. Chop the cauliflower into florets, and put in a bowl. Drizzle with olive oil and salt and pepper. Put the cauliflower on a baking sheet and cook for about 20 minutes, or until the edges start to brown.

While the cauliflower is cooking, cook the pasta according to the package directions. When done, reserve 1 cup of liquid, and drain the rest. Set aside. In the same pot, heat the oil over medium heat, and add the chopped garlic, red pepper flakes, and anchovies. Cook for about a minute. Add the pasta, cheese, S&P, and 1/2 c cooking liquid. Toss with roasted cauliflower, parsley, and more cheese.


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