Tagliatelle with cauliflower

Tagliatelle con cavolfiore con briciole

Ingredients 4 persons

(as main course)

400 grams of cauliflower

2 cloves of garlic

400-500 grams of tagliatelle

Olive oil

100 grams Pecorino Romano 2-3 anchovy fillets (in oil)

Coarse breadcrumbs from stale bread

Wooden prickers

🕐 10🔪25🍳 👩🏼‍🍳

1. Put on a large pan of water to cook the tagliatelle in.

2. Cut the cauliflower into small florets. Put the appropriate amount in a pan and cover with (boiling) water. Stick a clove of garlic on a skewer and put it in the water as well. Cook the cauliflower until it is soft. Remove the garlic afterwards.

3. Drain the cauliflower and keep 1 generous cup of cooking liquid. Now mash the cauliflower with the pecorino cheese. If the cream is too solid: add cooking liquid until a creamy consistency is achieved. Add pepper from the mill and mix well.

4. Cook the tagliatelle until tender (see below).

5. Now make the breadcrumbs. Make sure you have 2 slices of coarse bread and chop it finely (with the hand blender if necessary). If you don't have old bread, fry it briefly in a dry skillet until it feels a little old. Then chop finely.

6. Heat the oil in a frying pan, squeeze a clove of garlic over it and add the anchovies to the oil until it is completely melted.

7. Add the coarse breadcrumbs and mix until they have absorbed oil and the crumbs are crisp and golden.

8. Drain the tagliatelle and stir in the cauliflower cream so that it is nicely distributed throughout the tagliatelle. 9. Serve by plate and sprinkle the bread crumbs with the anchovies on top. Optionally sprinkle a little extra pecorino over the top.

👉🏽 Cooking pasta: When the water for the pasta boils, only then add salt. Then add the spaghetti or other pasta and let the water boil again. Stir the pasta well, turn off the heat and put the lid on the pan. From the moment the water returns to a boil, keep the cooking time at -2 minutes. In between, stir the pasta vigorously so it doesn't stick. Then just drain. The advantage is that the pasta never sticks to the bottom of the pan.