Bagna Cauda Cauliflower Pasta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe is from Rachael Ray. Ingredients:
24 garlic cloves, separated into cloves with the skin on |
fine sea salt and black pepper |
1 lb egg tagliatelle pasta noodles or 1 lb fettuccine pasta |
1 large head cauliflower, cored |
1/4 cup olive oil |
20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar) |
4 tablespoons butter |
1 pint heavy cream or 1 pint half-and-half |
1/4 cup finely chopped flat leaf parsley |
Directions:
1. In a small saucepan of salted water, simmer the garlic for 20 minutes. Drain and let cool, then peel and mash into a paste; season with sea salt.
2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot.
3. While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid. Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes. Drain and separate into small florets.
4. In a medium saucepan, heat the EVOO over medium heat. Add the anchovies and stir until they melt into the oil. Add the butter, cream and garlic paste; season with salt and pepper. Stir until it thickens.
5. Toss the pasta with the cauliflower, cream sauce and half of the parsley. Top with the remaining parsley.
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