(Mostly) Meatless Monday: Spaghetti with Caramelized Cauliflower

The inspiration for this dish came from a recipe over at Serious Eats.  I'd been tossing this recipe around in my head ever since it hit my inbox (I find the Dinner Tonight section of Serious Eats to be invaluable both for inspiration and just really good recipes). The recipe is mostly meatless because it does involve a good dollop (my favorite measurement) of anchovy paste.  One could do with it.  I wouldn't.

In my special version, I warmed some olive oil, a healthy dollop (maybe 1 tbsp) of anchovy paste and a smashed garlic clove over medium to medium-high heat.  I added in some beautiful orange cauliflower, and let the anchovies and garlic get just fragrant and into a good sizzle. Add in about 1/4 cup water and cover for about 5 minutes, turning down the heat slightly. 

Once the cauliflower is tender, the magic begins.    Uncover and season with salt, pepper, and red chili flakes if you enjoy them.  Turn the heat up to medium high and let the water evaporate.  Here, you are instructed to not be afraid of the caramelization of the cauliflower.  I repeat, do not be afraid.  It is very much the key to the loveliness of this dish.

While the cauliflower finished up, I spread some panko bread crumbs on a baking sheet and mixed with sea salt and fresh cracked black pepper.  I covered in a good mist of olive oil and baked for about 5-7 minutes (I have a convection toaster oven so things like this go quickly. You might need more time). 

When the cauliflower was just about done, I added the juice of half of a lemon, toasted pine nuts, a bit more salt and pepper and hot al dente spaghetti.  I topped with bread crumbs and copious amounts of Pecorino Romano and devoured immediately.

I have to say that even though I tend to only write about recipes I enjoy, this really is maybe the best thing I've made.  Ever.  It was so satisfying and full of flavor.  I wouldn't change a thing!