Orecchiette, known as the "ear" pasta, is shaped similar to an ear, which gives the unique pasta its name. The dish also makes for a beautiful presentation. If orecchiette is unavailable, another small shaped pasta may work as well
Cauliflower Orecchiette
1 pound orecchiette pasta
1 cup pasta water
1 head cauliflower, chopped
4 tablespoons tomato paste
1/2 cup extra-virgin olive oil
salt
1 teaspoon red pepper flakes (less if you desire a less spicy dish)
6 cloves garlic, chopped
4 anchovy fillets
1 cup pecorino romano cheese
1 teaspoon dried ground thyme
1/2 cup flat-leaf parsley, chopped
Cook orecchiette until al dente.
Meanwhile, saute garlic, a small amount (about 1/4) of the parsley, and red pepper flakes in 3 tablespoons extra-virgin olive oil in a saucepan over medium heat. Next, add pasta water from the boiling orecchiette and tomato paste. Stir until the paste is properly incorporated into the water into a smooth sauce. Continue to boil until the sauce has thickened, or for about 5 minutes. Now, add thyme, salt, and anchovies. Stir and be sure anchovies are crushed and mixed into the sauce evenly. Then add the cauliflower and lower heat to low, cover and cook for 8 minutes. Next, pour mixture into a large serving dish, and add orecchiette and parsley. Serve individual portions by drizzling with the remaining olive oil and grated pecorino romano cheese.
Serves approximately 6.
