Cavatelli With Roman Cauliflower

Bring a large pot of salted water to a boil. Cut 600g cauliflower into small florets.

Finely mince 3 shallots and 3 anchovy fillets. Heat 83g olive oil in a large pan over low heat.

Add minced shallots to oil and cook gently until soft and translucent, about 5 minutes, without browning.