Roasted cauliflower paired with your favorite chili sauce and toasted breadcrumbs will make your taste buds sing. A fried egg on top doesn't hurt either.
AuthorLemons & Anchovies
**For the Cauliflower**
1head cauliflowerdivided in small florets
A few tablespoons olive oil
Salt and pepper to taste
**For the Pasta**
1lbchitarra pasta or spaghetti
1/3 - 1/2cupolive oil
2-4tablespoonsgood chili sauce or harissadepends on amount of heat you like(my recipe here
1cupbread crumbsI used Panko
2-3stalks scallionschopped (don't skip this)
Juice of 1/2 lemon
1/4 - 1/2pasta water
Fried Eggsoptional (one per serving)
To prepare the cauliflower: Toss the florets with the olive oil, garlic, salt and pepper. Arrange on a baking sheet and bake in a 400℉ oven for about 30 minutes or until the cauliflower is tender and browned on one side. Set aside.
Toast the bread crumbs: In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the bread crumbs and stir constantly until toasted and golden. Set aside. Wipe the bread crumbs clean from the pan. You will use it for the pasta.
To prepare the pasta: Boil the pasta in salted water until al dente. Reserve 1/2 cup of the pasta water before draining.
In the same sauté pan, heat the olive oil over medium heat and add the anchovies. Once the anchovies begin to dissolve, 2-3 minutes, add the garlic. Cook on medium or medium-low heat until the garlic is slightly golden but not burned. You want a little color on the garlic for added flavor.
Add the chili sauce (and more olive oil since this will be your "sauce"). Cook for just a minute or two until it's heated through then turn up the heat a little and add the pasta and cauliflower. If it looks too dry, add half the pasta water and more olive oil. Squeeze in some lemon juice, to taste. Toss in half of the bread crumbs and half of the scallions. Turn off the heat, plate and serve. Garnish with more bread crumbs and scallions.