Linguine with Cauliflower and Prosciutto
Ingredients
- Kosher salt
- 4 tablespoons unsalted butter divided
- 2 tablespoons extra virgin olive oil divided
- 1½ pounds fresh cauliflower cut into bite-sized pieces (about ½ head or 5 cups chopped)
- 12 oz. traditional linguine or other pasta* of choice
- 6 - 12 anchovy fillets minced (about 1 – 2 tablespoons)
- 1 tablespoon fresh rosemary finely chopped (or ½ teaspoon dried)
- 2 - 3 cloves of garlic peeled and minced (about 2 tablespoons)
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 2/3 cup low-sodium chicken broth
- 6 slices prosciutto cut in half and then into ¼ inch strips
- ½ cup Parmigiano-Reggiano finely grated (about ½ oz.)
- 2 tablespoons fresh flat-leaf parsley roughly chopped
Instructions
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In a large pot, add water and a good amount of salt, and bring to a boil.
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Wash and chop the cauliflower, mince the anchovies, chop the rosemary and garlic, slice the prosciutto into thin strips, and set aside.
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In a large, deep skillet, add 1 tablespoon each butter and olive oil. Using a flexible spatula, combine over medium heat until the butter is melted and just starting to brown.
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Add half of the chopped cauliflower to the skillet, arranging the pieces in a single layer as much as possible. Season lightly with salt, and cook for about two minutes or until pieces begin to brown. Then, stir the cauliflower and continue cooking until it starts to get tender, but still has some crunch*. Transfer the cooked cauliflower to a bowl and set aside. Add 1 more tablespoon each butter and olive oil to the skillet, then add the rest of the cauliflower and cook the same way. When the second half of the cauliflower is cooked, add it to the bowl with the previously cooked pieces and set aside.
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When the pasta water reaches a rolling boil, add the pasta and cook according to the directions on the package until it’s al dente.
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While the pasta is cooking, melt 1 tablespoon of butter in the skillet over medium heat. Add the chopped anchovies, rosemary, garlic, and pepper flakes, and stir all the ingredients together. Cook for about 2 minutes until the garlic becomes soft and aromatic.
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Add the chicken broth to the skillet and cook for another 3 minutes, stirring often. When the broth begins to reduce and thicken slightly, turn heat down to low, add the last tablespoon of butter to the broth and stir well.
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Add the sliced prosciutto to the broth mixture and stir to separate pieces. Add 2 tablespoons of grated Parmigiano-Reggiano and the cooked cauliflower, and stir until cauliflower is well coated. Taste and season with additional salt if needed.
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Drain the pasta, making sure to reserve 1 cup of pasta water, and then add the drained pasta to the skillet. Toss to combine the pasta with the broth and other ingredients. If needed, add reserved pasta water – a little at a time – to loosen the sauce and pasta.
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To serve, sprinkle plenty of grated Parmigiano-Reggiano and fresh parsley over the top*, and enjoy!
Recipe Notes
-Adjust the number of anchovies to suit your preference – they really “make” this dish!
-Although cooking the cauliflower as advised above yields the best textures and flavors, you can roast the cauliflower in the oven if you prefer. Just toss the chopped pieces with a tablespoon or two of olive oil in a large bowl, spread them out on a foil-lined baking sheet, season lightly with salt, and bake at 350 degrees F for 10 – 15 minutes or until tender.
*Make sure to cook the cauliflower just until it begins to become tender. Overcooked cauliflower will become mushy and fall apart when you toss it with the other ingredients. Remember that it will continue to cook a bit after it’s removed from the skillet, and it will cook a little further when it’s added back to the skillet with the pasta.
-Whole wheat pastas also work well for this dish, but the “traditional” white pasta is best.
-Toasted pine nuts - just a tablespoon or two per serving - also make a delicious garnish.
Recipe slightly adapted form Fine Cooking.