Bow Ties with Brown Butter and Cauliflower
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 511
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 64
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 58
- Sodium
- 366
- Total: 40 min
- Active: 40 min
Ingredients
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
3/4 cup panko
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
4 anchovy fillets, mashed
Directions
- 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.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- 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.
- 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.