Pasta with Cauliflower, Garlic, & Anchovy Sauce

• One head of cauliflower
• 2-3 pieces of garlic, finely chopped
• 1/4 cup of extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Grated Grana Padano or Parmigiano-Reggiano, the former is much cheaper and very similar to Parmigiano-Reggiano minus the hefty price tag
• A few drops of Colatura di Alici or Anchovy fish sauce (optional)

Fill a large pot with fresh water and bring to a boil.  Remove the cauliflower heads and submerge in the boiling water (add salt if desired).  Boil for 4-5 minutes or until the cauliflower is fully cooked (Italians do not like crunchy vegetables) and remove to a clean bowl.  Add the linguine to the same boiling water and cook normally (follow our instructions on how to cook perfect pasta).  In a separate pan, add the extra virgin olive oil and garlic and saute for 2-3 minutes.  Add the cauliflower to the pan with oil and garlic and toss with linguine and a bit of the pasta water.  Add a few drops of the colatura di alici (note the colatura is very salty)  Add freshly ground black pepper, Kosher salt, and grated Grana Padano to taste.   You can also add a bit of red pepper flakes.

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