iNGREDIENTS

• 1/2 a sicilian violet cauliflower
• 4 tbsp oil
• 3 anchovy fillets
• 4 cloves garlic, finely sliced
• 1 red onion finely sliced
• 350g pasta shapes
• 100 g cheese, grated
• 50 g parmesan cheese, grated
• 6 pitted black olives, finely sliced
• 4 sundried tomatoes, finely sliced

METHOD

1. Set a large pot of salted water to boil for the pasta. When it boils add the pasta shapes.
2. Holding the cauliflower firmly by the stalk start finely slicing at the top of the head, finishing with all of the stalk so the entire head and stalk of the cauliflower is lying on the chopping board in even, pea sized pieces.
3. Put the oil in a pan and add the garlic and anchovy. Let them gently infuse in the the oil until fragrant.
4. Add the cauliflower to the pan and stir it through the fragrant oil.
5. When the pasta is nearly cooked, turn up the heat under the cauliflower and begin to add ladlefuls of pasta water to the cauliflower, letting it boil away between each addition. Aim for 4 or 5 large ladles of pasta water.
6. By this time both the pasta and the cauliflower will be cooked. Drain the pasta.
7. Take the cauliflower off the heat and add all the cheese and stir. As it melts, the cheese will mix with the residual gluten-containing pasta water and thicken to a rich and glossy umami scented sauce
8. Add the pasta to the now cheesy cauliflower and serve.