1.Preheat the broiler. Melt 3 tablespoons butter in the microwave,
then toss with the cauliflower on a baking sheet; season with salt
and pepper. Broil until charred and just tender, 6 to 8 minutes;
set aside.
2.Bring a large pot of salted water to a boil. Add the pasta and
cook as the label directs. Reserve ¾ cup cooking water, then drain.
3.Meanwhile, melt 2 tablespoons butter in a separate large pot
over medium-high heat. Add the panko and cook, stirring, until
browned, 2 to 4 minutes; stir in the lemon zest and season with
salt. Remove to a bowl and wipe out the pot.
4.Melt the remaining 6 tablespoons butter in the pot over
medium heat. Cook, stirring occasionally with a rubber spatula,
until brown flecks appear, 5 to 7 minutes. Stir in the anchovies,
cauliflower, pasta, reserved cooking water and lemon juice. Cook,
stirring, until slightly thickened, about 1 minute; season with salt
and pepper. Divide among bowls and top with the toasted panko.
BOW TIES WITH BROWN BUTTER AND CAULIFLOWER
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6
1 stick plus 3 tablespoons
unsalted butter
1 small head cauliflower,
cut into florets
Kosher salt and freshly ground
pepper
1 pound bow tie pasta
¾ cup panko
1 teaspoon grated lemon
zest, plus 2 tablespoons
fresh lemon juice
4 anchovy fillets, mashed
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e
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102 FOOD NETWORK MAGAZINE ●NOVEMBER 2019