Bagna Cauda Cauliflower Pasta

• 24 garlic cloves, separated into cloves with the skin on
• fine sea salt and black pepper
• 1 lb egg tagliatelle pasta noodles or 1 lb fettuccine pasta
• 1 large head cauliflower, cored
• 14 cup olive oil
• 20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
• 4 tablespoons butter
• 1 pint heavy cream or 1 pint half-and-half
• 14 cup finely chopped flat leaf parsley

1. In a small saucepan of salted water, simmer the garlic for 20 minutes.
2. Drain and let cool, then peel and mash into a paste; season with sea salt.
3. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
4. Drain and return the pasta to the pot.
5. While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid.
6. Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes.
7. Drain and separate into small florets.
8. In a medium saucepan, heat the EVOO over medium heat.
9. Add the anchovies and stir until they melt into the oil.
10. Add the butter, cream and garlic paste; season with salt and pepper.
11. Stir until it thickens.
12. Toss the pasta with the cauliflower, cream sauce and half of the parsley.
13. Top with the remaining parsley.

garlic, salt, egg tagliatelle pasta noodles, head cauliflower, olive oil, anchovy, butter, heavy cream, flat leaf parsley

Taken from www.food.com/recipe/bagna-cauda-cauliflower-pasta-466435 (may not work)