Pasta with Cauliflower, Garlic, & Anchovy Sauce
Prep time
Cook time
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Pasta with Cauliflower, Garlic, & Anchovy Sauce
Serves: 4-5
  • One head of cauliflower
  • 2-3 pieces of garlic, finely chopped
  • ¼ 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)
  • ¾ pound of pasta (linguine)
  1. 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.
  2. 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.
  3. 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.
Recipe by - Italian Food Recipes and Lifestyle at