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Bagna Cauda Cauliflower Pasta


  • 2 heads (about 24 cloves) hard-neck or purple garlic, separated into cloves with the skin on

  • Fine sea salt and black pepper

  • 1 pound egg tagliatelle or fettuccine pasta

  • 1 large head white, purple or yellow cauliflower, cored

  • 1/4 cup extra virgin olive oil (EVOO)

  • 20 flat anchovy fillets (from two 2 ounce tins or one 4 ounces jar)

  • 4 tablespoons butter

  • 1 pint heavy cream or half-and-half

  • 1/4 cup flat leaf parsley, finely chopped


In a small saucepan of salted water, simmer the garlic for 20 minutes. Drain and let cool, then peel and mash into a paste; season with sea salt.