About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« “Aio e Oio”-Roman Garlic and Oil Sauce | Main | Broccoli and Anchovy Sauce »

Cauliflower Sauce with Garlic, Oil and Chili Pepper

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.

6710IE1.jpg Cauliflower Sauce with Garlic, Oil and Chili Pepper

©2010 Irene D. Ericson

Comments (5)

It looks beautiful Irene. This is a real go-to recipe in our house, I just love it!

Mindy Smith:

I never would have thought cauliflower and pasta together, amazing!

Thank you for posting such great photos!

Marcella Hazan:

Irene, did you know that Italian cooking has much in common with Asian cooking, and Chinese in particular, than with other European cuisines? When I had my cooking school, which was attended by students from around the world, I found that Japanese students for example picked up the idiomatic flavors of Italian cooking than those whose background was classic French cooking.

At home, where I use small red chilies that I chop very fine, I would use an eighth of a teaspoon of it for that sauce.

I agree that mashing the anchovy into the sauce takes a little doing, but if I were writing that recipe today - and others that anchovies go into - I'd instruct the reader to mash the anchovy into a paste with the flat of a knife blade BEFORE putting it into the pan.

Thank you for not giving up. Marcella

This may be the way I'll actually get cauliflower into my mouth. It looks great!


Could this dish be made ahead of time and frozen and reheated like a baked ziti could?

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This page contains a single entry from the blog posted on June 7, 2010 1:10 PM.

The previous post in this blog was “Aio e Oio”-Roman Garlic and Oil Sauce.

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