1/4 cup yellow raisins or currants
2 teaspoons capers
12 ounces penne (dried)
6 Kalamata olives
Parmesan cheese
Preheat the oven to 400°F.
Separate the cauliflower into florets, gently pulling them apart. Put them on a baking sheet, sprinkle with olive oil and a bit of salt, and roast for 25 minutes, until they just begin to turn golden.
Melt the butter with 2 tablespoons of olive oil in a large skillet and allow the foam to die. Rinse the anchovy fillets and add them to the pan, stirring until they have disintegrated. Add the minced garlic, yellow raisins or currants, and capers, and stir.
Meanwhile, bring a large pot of well-salted water to a boil and cook the penne al dente.
While the pasta cooks, chop up the Kalamata olives and add them to the skillet along with the cauliflower. Cook, stirring, for about 5 minutes. If brown bits are sticking to the bottom of the pan, add a little water to scrape them up.
Drain the pasta, toss with the cauliflower mixture, sprinkle with grated Parmesan cheese, and serve.
Excerpted from "My Kitchen Year: 136 Recipes That Saved My Life" by Ruth Reichl Copyright © 2015 by Ruth Reichl. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.