Anchovies and cauliflower are a classic Italian pairing; the anchovies instill a deep, savory (not fishy) flavor that’s made even better here with the addition of garlic, fresh rosemary, and red pepper flakes. All that, plus a little cured pork, guarantees excitement in every bite.
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Made a slight alteration in that I used Canadian bacon instead of prosciutto and sauteed it with the cauliflower and it added a nice flavor to the cauliflower. Then a good splash of dry white wine and the rest of the ingredients (used anchovy paste) and it was fantastic and definitely one of my keeper recipes.
This recipe needs some work. The prosciutto clumps together in ragged globs, the cauliflower is too big to eat, and there's too little sauce for the amount of pasta. What there is tastes good though. Next time I would cut the cauliflower into bite-size pieces, use at least a cup of chicken stock, and crisp the prosciutto before adding the cauliflower.
The whole family thoroughly enjoyed this dish and proclaimed it to be another addition to our list of comfort foods. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/linguine-cauliflower-prosciutto/
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