penne with cauliflower, capers and olives

Recipe adapted from Sara Jenkins, Porsena, NYC via tasting table.

we'll omit the anchovy.

Makes 6 to 8 servings
• 2 medium heads cauliflower, cored and trimmed into
florets (about 7 cups)
• ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
• Sea salt and freshly ground pepper
• 1 pound pennette or penne pasta
• 2 tablespoons unsalted butter
• 1 garlic clove, crushed
• ½ cup pitted mild black olives, coarsely chopped
• 2 tablespoons salt-packed capers, rinsed and drained
• 1 medium dried mild chile, seeded and thinly sliced
• 2 anchovy fillets
• 1 cup bread crumbs, toasted
• 1 cup finely grated Grana Padano or Parmigiano-Reggiano
cheese
• ⅓ cup finely chopped flat-leaf parsley

1. Preheat the oven to 400˚ and line a large, rimmed
baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower with 2 tablespoons
of the olive oil. Season with salt and pepper. Transfer the
cauliflower to the prepared baking sheet and roast,
stirring twice, until crisp-tender and golden brown
around the edges, about 35 minutes.
3. When the cauliflower is nearly done roasting, bring a
large pot of salted water to a boil. Cook the pasta
according to package directions until al dente.
4. Meanwhile, in a large saucepan, warm the remaining ¼
cup of olive oil with the butter over medium heat until the butter melts.
Add the garlic and cook, stirring, until
lightly golden, about 2 minutes. Add the olives, capers
and chile and cook, stirring, until just warm, about 1
minute. Add the anchovies and continue cooking,
stirring, until the anchovies dissolve, about 2 minutes.
Gently stir in the cauliflower and remove the saucepan
from the heat.
5. Drain the pasta and toss immediately with the
cauliflower mixture. Add the bread crumbs, cheese and
parsley and toss to combine. Season to taste with salt
and pepper. Transfer to a large bowl and serve. PAGE 2
recipe