A hearty combination with a typical Sicilian flavor profile — olives, anchovies, cauliflower and capers. Bucatini or pici can be substituted in place of fusilli. For this recipe, I used chives instead of parsley because that’s what I had on hand.
Fusilli with olives and cauliflower
cooked pasta + 2-3 reserved tablespoons pasta cooking water
4-5 cloves of garlic, minced
extra-virgin olive oil
olives, pitted and chopped (use Kalamata, oil-cured or Gaeta)
oil-packed anchovy fillets
Italian parsley, chopped
For the roasted cauliflower: Break a head of cauliflower into florets, toss with extra-virgin olive oil and kosher salt, and roast in a 350 F oven for 45 minutes to 1 hour or until the cauliflower turns golden brown. You may wish to stir every ten minutes or so, in order to brown the cauliflower evenly.
For the sauce: Heat olive oil in a large frying pan. Add the garlic and fry, stirring frequently, for about 2-3 minutes or until translucent. Add the olives, capers, anchovies and parsley, and continue cooking, stirring for 3-4 more minutes until the anchovies break down and dissolve. Add roasted cauliflower. Toss.
Assembly: Add cooked pasta to the pan with a few tablespoons of the pasta cooking water. Cook, stirring, for a couple of minutes until all the flavors belnd. Transfer to a warmed shallow bowl and serve immediately.