Farfalle Pasta With Cauliflower, Anchovy And Hard-Cooked Egg

1. 1

   Preheat the oven to 400F.

2. 2

   Trim away the leaves and cut out the core of the cauliflower with a paring knife.

3. 3

   Cut and break the cauliflower into bite-size florets.

4. 4

   Rinse thoroughly and drain.

5. 5

   Combine the onion and capers with the 3 tablespoons oil in a baking pan.

6. 6

   Add the cauliflower and toss to coat evenly.

7. 7

   Season generously with salt and pepper, and spread in an even layer.

8. 8

   Roast until tender and lightly browned, about 20 minutes.

9. 9

   This can be done up to 1 day in advance.

10. 10

    Bring a large pot of salted water to a boil over high heat.

11. 11

    Add the farfalle and stir to submerge and separate the pieces.

12. 12

    Cook, uncovered, until the pasta is just tender (al dente), about 8 minutes (check the cooking time for your pasta).

13. 13

    While the pasta is cooking, heat the 5 tablespoons oil in a large saute pan over medium-high heat.

14. 14

    Add the anchovies, stirring and smashing them in the hot oil, until they are almost melted.

15. 15

    Add the garlic and cook, stirring constantly, until aromatic but still translucent, about 1 minute.

16. 16

    Add the roasted cauliflower mixture and half of the parsley and toss until the cauliflower is well-coated and heated through, 2 to 3 minutes.

17. 17

    Drain the pasta immediately in a colander.

18. 18

    Shake well to remove any water clinging to the pasta.

19. 19

    Add the drained pasta to the cauliflower mixture.

20. 20

    Add the remaining parsley and the cheese.

21. 21

    Toss until just combined and serve at once in a heated bowl, topped with the eggs, hot or at room temperature.

* Per serving · 4 servings · Values may vary.