Pasta Strozzapreti With Cauliflower

• 1 small cauliflower
• 4 cloves of garlic
• 10 ounces Strozzapreti or Fusilli pasta
• 3-4 mini pepppers
• 4-5 anchovy fillets
• 12 pitted black olives
• 2 tablespoons capers
• 1 teaspoon minced preserved lemon
• 1/4 cups olive oil
• 1/2 cups chopped parsley
• 4-5 tablespoons freshly grated pecorino or parmesan cheese
• 1/2 or more teaspoons red chilli pepper flakes
• salt and pepper to taste

1. I used a knife to cut off the stems of the cauliflower and then I pulled the cauliflower with my hands into small pieces. This takes a while but it is worth the effort. Blanch the cauliflower for one minute in boiling salted water. Remove the cauliflower with a sieve and drain it over a bowl.
2. In the same water cook the strozzapreti pasta for 11 minutes (that was the instruction on my package). While the pasta is cooking, prepare the rest of the ingredients. Slice the garlic, chop the olives, chop the preserved lemon, slice the mini peppers. Once all the ingredients are ready slowly heat the olive oil, add the garlic and saute for a minute. Add the peppers, anchovies , capers, olives, pepper flakes, and preserved lemon and saute for a couple of minutes . Add the cauliflower.
3. Drain the pasta when it is cooked al dente (start testing a couple of minutes before the pasta is done) reserving a cup of pasta water. Add the pasta and some of the pasta water to the pan . Reheat everything , sprinkle with pecorino or parmesan and parsley, season with salt and peppper and serve.

cauliflower, garlic, fusilli pasta, pepppers, anchovy, black olives, capers, lemon, ubc, parsley, freshly grated pecorino, red chilli pepper, salt

Taken from food52.com/recipes/80581-pasta-strozzapreti-with-cauliflower (may not work)