Today’s pasta sauce was made with an ingredient you might not ordinarily think of as sauce material, Cauliflower. I was a little surprised when I read it. I enjoy the vegetable so I was ready to see what this sauce had to offer.
The cauliflower is boiled until tender and drained. Olive oil and garlic are cooked until golden brown. Next, chopped anchovy fillets are stirred into the oil and mashed to make a paste. This step took a little bit of work. Not a complaint but worth noting. The cauliflower was added coating and breaking up the pieces as you stir. Penne pasta is tossed with the sauce and chopped parsley.
This pasta dish has a very subtle flavor. The pasta is the first taste. Then the tastes of garlic, cauliflower, and parsley unfold. I was a little to conservative with the chili pepper. I know this is an Italian dish, but the undertones taste more Asian to me.
While not a favorite for me at this time, I would consider making it again. After turning up the heat a bit I could see it served with a white fleshed fish or grilled shrimp.
Cauliflower Sauce with Garlic, Oil and Chili Pepper
©2010 Irene D. Ericson