Orecchiette With Cauliflower

• 1 large cauliflower
• 5 anchovies
• 2 large garlic cloves, peeled
• 20 sprigs fresh Italian parsley, leaves only, finely chopped
• 1/2 cup extra virgin olive oil
• 1 lb dried orecchiette
• 1/2 teaspoon hot red pepper flakes
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground black pepper

1. Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
2. Bring a large pot of cold water to a boil.
3. Add salt to taste.
4. Cut cauliflower into florets, discarding stems.
5. Place the florets into boiling water with garlic and cook for 3-5 minutes.
6. Drain cauliflower, reserving cooking water.
7. Transfer to a bowl until needed.
8. Discard garlic.
9. Heat olive oil in a large casserole over medium heat.
10. Remove from heat, add anchovy filets, and mash with a fork.
11. Bring cauliflower water back to a boil.
12. Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
13. Transfer pasta to casserole with anchovies, stir over medium heat.
14. Add cauliflower, salt, and pepper and cook for 1-2 minutes.
15. Add red pepper flakes, parsley, and serve. Serves 4.
16. That's it!

cauliflower, anchovies, garlic, italian parsley, extra virgin olive oil, orecchiette, hot red pepper, coarse salt, fresh ground black pepper

Taken from www.food.com/recipe/orecchiette-with-cauliflower-526851 (may not work)