Roasted Cauliflower Pasta With Anchovy Garlic Sauce

Today in this recipe, I’ll show you how to prepare Roasted Cauliflower Pasta With Anchovy Garlic Sauce or you can say that you will know the great recipe to make Roasted Cauliflower Pasta With Anchovy Garlic Sauce, today. So, without wasting time let’s start:

Ingredients To Make Roasted Cauliflower Pasta With Anchovy Garlic Sauce

To make the Roasted Cauliflower Pasta With Anchovy Garlic Sauce, the ingredients which are required to make this recipe are the following which are shown below: 

For the Roasted Cauliflower:

• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• 6 cups cauliflower florets (about) from a single medium cauliflower

For the Pasta:

• Salt, for the water
• dried spaghetti – 8 ounces, cooked al dente

For the Anchovy Garlic Sauce:

• 1/4 cup pasta water, saved
• 1 tablespoon olive oil
• 1/2 teaspoon (or more if you like things spicy) red chili flakes, crushed
• For garnish, use freshly shaved parmesan.
• 6 minced garlic cloves 1 (2 oz.) container oil-packed anchovies
• 1 diced grilled red pepper 2 tablespoons of rinsed calamari 2 tablespoons butter cubed 
• three tablespoons of minced salt as well as freshly crushed black pepper to taste

Instructions To Make Roasted Cauliflower Pasta With Anchovy Garlic Sauce

To make the Roasted Cauliflower Pasta With Anchovy Garlic Sauce, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Roasted Cauliflower Pasta With Anchovy Garlic Sauce and the instructions are the following which are shown below:  

For the Roasted Cauliflower:

1. Heat the temperature of the oven to a temperature of 500 degrees Fahrenheit.
2. In a big, heavy roasting pan/baking sheet, put the cauliflower florets. Season the cauliflower with a little pepper and salt after drizzling it with olive oil.
3. Put the pan in the oven for sixteen minutes at a time, stirring regularly to ensure uniform roasting.
4. Take the pan out the oven with care and put aside until required.

For the Pasta:

1. Boil a big kettle of extremely salted water. Cook approximately between seven and eight minutes, or until the pasta is al dente. Before washing the spaghetti noodles, save 1/2 cup of the salty pasta water.

For the sauce:

1. In a big skillet over a moderate flame, heat the oil. Cook, stirring periodically, until the garlic is aromatic and faintly browned, about 2-3 minutes. Add the anchovies and break them up in the oil with a wooden spoon until there are no huge lumps and the result resembles a paste. Cook for 4 to 5 minutes with the chili flakes before adding the red chiles and olives. Cook for another 2 minutes, then decrease heat to medium-low and whisk in butter until fully melted.
2. Season with salt and pepper and combine with the leftover pasta water, spaghetti, parsley, then roasted cauliflower in the skillet. Distribute among serving dishes and top with parmesan.

Conclusion (Roasted Cauliflower Pasta With Anchovy Garlic Sauce)

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