Italy announced this week that we need to stay home for Christmas and New Year’s. On December 25th and 26th and January 1st, we are not allowed to leave our primary municipality of residence and we are not allowed to travel to second homes even in the same region. 2020 continues it’s weirdness and we will be Rome-bound for the holidays.
I have never not been with my family in the United States for Christmas. I have also never been in Italy with my boyfriend for Christmas either, so I guess there are silver linings too. We are speculating as to what our new holiday traditions should be. What will we eat and drink and where? This is the fun part.
In the meantime, I’m still home and still cooking. The weather has been wet and raw lately and excellent for turning on the oven and oven roasted cauliflower is delicious so I thought it belonged in my pasta. I gave it a go the other night and it worked. It was yummy and easy to put together.
Roasted cauliflower with anchovies, and toasted hazelnuts
- 1 head of cauliflower chopped into bite-sized pieces
- 2 cloves of garlic, crushed
- 5 oil-packed anchovy fillets
- 1/4 of a cup of toasted hazelnuts, chopped
- Coarse salt for the pasta water
- Dry pasta — I used linguini
- Olive oil
- Preheat oven to 375°F (190°C).
- Place the cauliflower and garlic on a baking sheet on waxed paper and lightly coat with olive oil.
- Place the anchovies on top of the cauliflower and bake until the cauliflower starts to lightly tan and then toss and cook until lightly tan on the other side. About 45 minutes in total.
- Meanwhile, bring a large pot of water to boil, add a handful of coarse salt, and cook the pasta al dente.
- Heat a couple of tablespoons of olive oil in a large skillet over medium heat and add the cauliflower and hazelnuts.
- Drain the pasta and add to the skillet with the cauliflower and toss.
- Cook over medium-high heat for about 30 seconds while tossing.
- Plate and serve.