• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound orecchiette
  • 1 pound (or one head) cauliflower, cut into florets
  • 1/2 cup olive oil
  • 2 cloves of garlic, chopped
  • 8 anchovy filets
  • 1/2 cup breadcrumbs, toasted
  • Crushed red pepper, to taste (optional)
  • Parmigiano cheese, grated (optional)

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  1. In a large skillet, saute the garlic in olive oil until lightly golden. Add the anchovies and allow to dissolve. Using the back of a spoon, incorporate the garlic into the anchovies. Add the crushed red pepper.
  2. Meanwhile, bring a large pot of water to a boil. Cook the cauliflower for a couple of minutes until al dente and remove with a slotted spoon. Place in the skillet with the anchovies. Cover to keep warm. Reserve the cooking for the pasta.
  3. In a small skillet, heat the bread crumbs until lightly toasted. Set aside.
  4. Bring the pot of water back to a boil. Add salt. Cook the orecchiette until al dente and drain it, reserving some of the cooking water. Add the pasta to the cauliflower mixture and mix well, adding a bit of the cooking water if it seems dry. Mix in the breadcrumbs. Serve immediately with a sprinkle of Parmigiano.