BAGNA CAUDA CAULIFLOWER PASTA

Don't let the anchovies scare you! This was so yummy.  I loved it, Andy liked it and Macy snarfed it up!  It reminds me of a recipe my dad made when we were younger: garlic, butter, anchovy dipping sauce for bread.  YUM.

2 heads (about 24 cloves) garlic, separated into cloves with the skin on
Fine sea salt and black pepper
1 lb. egg fettuccine pasta
1 large head, white, purple or yellow cauliflower, cored
1/4 cup EVOO
20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
4 tablespoons butter
1 pt. half-and-half

In a small saucepan of salted water, simmer the garlic for 20 minutes.  Drain and let cool, then peel and mash into a paste; season with sea salt.

Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain and return the pasta to the pot.

While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid.  Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes.  Drain and separate into small florets.

In a medium saucepan, heat the EVOO over medium heat.  Add the anchovies and stir until they melt into the oil.  Add the butter, cream and garlic paste; season with salt and pepper.  Stir until it thickens.

Toss the pasta with the cauliflower and the cream sauce.