• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones—a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.

• 2 tablespoons salt
• 1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
• 6 tablespoons extra-virgin olive oil, plus extra for drizzling
• 3 shallots, finely chopped
• 1 teaspoon red pepper flakes
• 3 anchovy fillets, chopped
• 1 pound cavatelli
• 1/4 cup grated pecorino cheese, plus more for serving

Click Here For Step-By-Step Instructions