Cauliflower, Anchovy and Chilli Strozzapreti Recipe

Ingredients

• 70 ml olive oil
• ½ Spanish onion, thinly sliced
• 2 garlic cloves, finely chopped
• 5 anchovy fillets
• 30 gm butter, coarsely chopped
• 600 gm cauliflower florets, sliced
• ½ cup coarsely chopped flat-leaf parsley
• Finely grated rind and juice of 1 lemon
• 1½ tsp dried chilli flakes, plus extra to serve
• 400 gm dried strozzapreti
• To serve: finely grated pecorino pepato