Fusilli with cauliflower ragu, sage and pecorino – Gourmet Traveller

Ingredients

• 80 ml extra-virgin olive oil (1/3 cup)
• 2 cloves garlic, finely chopped
• 50 gm fresh breadcrumbs
• 3 golden shallots, thinly sliced
• 6 anchovy fillets
• 200 gm cauliflower, cut into florets
• 60 ml dry white wine (¼ cup)
• 375 ml chicken stock (1½ cups)
• 60 ml pouring cream (¼ cup)
• 400 gm dried fusilli
• 12 sage leaves, plus extra to garnish
• 100 gm Pecorino pepato, finely grated (see note)