1 large cauliflower (Romanesco),
6 anchovies,
2 cloves of garlic,
Pecorino cheese,
400 gr farfalle,
Extra virgin olive oil to taste,
Salt and pepper to taste.


Thoroughly rinse the florets, chop them in halves, and place them in boiling water for about 2 minutes.
Prepare the cauliflower-based sauce. Heat 1 tbsp of olive oil in a pan and sauté garlic together with chopped anchovies. Once the anchovies are melted add the cauliflower. And stir fry this for a couple of minutes while seasoning with salt and black pepper to taste.
In the meantime in another sauce pan toss the pasta into boiling water and cook until ‘al dente’. Drain the pasta keeping 1 ladle of the cooking water. Add it to the cauliflower sauce and stir in pasta, add Pecorino cheese.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 20 minutes.
Cooking time: 35 minutes.