- 4
Ingredients
- Kosher salt
- pinch of chili flakes
- 1 medium-sized head cauliflower, cut in large florets
- 1 teaspoon saffron
- 5 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 3 anchovy fillets, salted variety, rinsed and filleted
- 1 1/2 tablespoons pine nuts
- 1 1/4 pounds ziti
- 3 large handfulls of grated Cacio Cavallo
- 1 cup bread crumbs
Preparation
Step 1
Bring 6-quarts of water to a boil and add 2 tablespoons salt. Place the cauliflower florets into the boiling water. Cook until the cauliflower is tender, 7 to 8 minutes. Drain, reserving the cooking water. Set aside. Pour 1/4 cup of the cauliflower cooking water into a small bowl. Add the saffron and let it steep. Set aside.
In a 12 to 14-inch saute pan over high heat, heat 4 tablespoons olive oil until almost smoking. Add the garlic and chili flakes and saute briefly. Add florets and anchovies, season florets with salt, and saute for 2 minutes. Add the pine nuts and saute for 1 minute. Pour in the saffron water and toss to coat. Remove from the heat and set aside.
Bring the cauliflower water back to a boil and add the ziti. Cook until parboiled, 2-3 minutes short of al dente. Drain well.
Preheat the oven to 375 degrees F.
Pour the ziti into a large, deep, ovenproof casserole. Stir in half of the cheese. Add the cauliflower mixture and mix gently. Sprinkle with the remaining cheese. Crumble the bread crumbs on top and drizzle with the remaining 1 tablespoon of olive oil. Bake for 30 minutes. Remove from oven, grate more cheese over the top, and serve immediately.