Bagna Cauda Cauliflower Pasta

Name: Bagna Cauda Cauliflower Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 24 garlic cloves, separated into cloves with the skin on; fine sea salt and black pepper; 1 lb egg tagliatelle pasta noodles or 1 lb fettuccine pasta; 1 large head cauliflower, cored; 1/4 cup olive oil; 20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar); 4 tablespoons butter; 1 pint heavy cream or 1 pint half-and-half; 1/4 cup finely chopped flat leaf parsley

Submitted by Pinay0618

"Recipe is from Rachael Ray."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 6

ingredients

24 garlic cloves, separated into cloves with the skin on
fine sea salt and black pepper
1 lb egg tagliatelle pasta noodles or 1 lb fettuccine pasta
1 large head cauliflower, cored
¹⁄₄ cup olive oil
20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
4 tablespoons butter
1 pint heavy cream or 1 pint half-and-half
¹⁄₄ cup finely chopped flat leaf parsley

directions

In a small saucepan of salted water, simmer the garlic for 20 minutes. Drain and let cool, then peel and mash into a paste; season with sea salt.
Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot.
While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid. Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes. Drain and separate into small florets.
In a medium saucepan, heat the EVOO over medium heat. Add the anchovies and stir until they melt into the oil. Add the butter, cream and garlic paste; season with salt and pepper. Stir until it thickens.
Toss the pasta with the cauliflower, cream sauce and half of the parsley. Top with the remaining parsley.