-
1
Heat the oil over medium-high heat in a large heavy-bottomed pot. Add the onion, carrot, celery, and garlic. Fry the soffritto, stirring often, until the
-
2
vegetables soften, about 10 minutes.
-
3
Add the cauliflower and mix thoroughly. Season with salt, pepper, and peperoncini. Cook until the cauliflower begins to soften, about 5 minutes.
-
4
Break the tomatoes into the pot, allowing the juices within to fall into the sauce (discard the juice in the can). Mix well, reduce the heat to low, and
-
5
simmer gently until the cauliflower is tender and begins to break apart, about
-
6
10 minutes. Season with salt and pepper.
-
7
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until it is almost al dente. Lift the cooked pasta out
-
8
of the water and add it to the cauliflower mixture to finish cooking in the sauce.
-
9
Add enough of the pasta cooking water to loosen the sauce, about 1/2 cup, and increase the heat to medium-high. Add the parsley and half of the pecorino
-
10
and cook, stirring to coat the pasta with cauliflower sauce. When the pasta is al dente, remove the pot from the heat.
-
11
Meanwhile, preheat the broiler. In a small bowl, mix the bread crumbs, butter, and the remaining pecorino. Transfer the pasta and sauce to a shallow
-
12
baking dish. Spoon an even layer of the bread crumbs over the pasta. Brown the bread crumbs under the broiler, about 3 minutes. Let the pasta rest for 5 minutes, then serve.
