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Milk Street Recipe

Pasta with Seared Cauliflower and Garlic

30 minutes

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Pasta with Seared Cauliflower and Garlic

We drew on the flavors of bagna cauda—the sauce-like dip from Italy's Piedmont region that is a harvest ritual—pairing pasta and skillet-seared cauliflower with the bold flavors of garlic and anchovies. The anchovies melt away, leaving behind a salty-savory tang, while butter and some of the pasta cooking water help create a quick pan sauce. Toasted pistachios add crunch; lemon juice and zest brighten the dish. Campanelle is a frilly, trumpet-shaped pasta that catches both cauliflower and sauce; other short pasta shapes, such as farfalle and cavatappi, also worked well.

4

Servings

Tip

Don't cook the pasta until entirely al dente. The pasta will soften further when tossed with the sauce.

30 minutes

Reviews
Annie H.
June 5, 2022
So delicious!!
This is definitely one of those, “how can these things come together to be so delicious?!” Kind of meals. I couldn’t stop eating it. Not fishy at all. The anchovies add an earthy, briny, unctuous quality. Seriously, delicious!
Jan W.

I subbed barley for pasta (toasted, then boiled for 15 minutes, drained; thinned the cooking water for use in recipe).
Use less anchovy.

Nancy H.

Fairly true to time, the cauliflower was very nice cooked up that way. Too much garlic, and twice as much crushed red pepper then needed ( assuming you want to taste anything else). Would also be a bit more heavy handed w/ pistachios.


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