Cavatelli Pasta with Cauliflower, Almonds and Toasted Bread Crumbs

from lidiasitaly.com (Lidia Bastianich)
via Wells Whitney

serves 10 at a buffet

1/2 teaspoon Kosher salt, plus more for the pasta pot
8-inch chunk day-old country bread (6 ounces)
7 tablespoons extra-virgin olive oil, divided
4 plump garlic cloves, peeled and sliced
1/4 teaspoon peperoncino flakes, or to taste
1 small head cauliflower, cut in small florets (about 1 pound)
1 pound dried cavatelli
1/3 cup sliced almonds, toasted and coarsely chopped
2 tablespoons chopped fresh Italian parsley

Fill a large pot with salted water (6 quarts with 1 tablespoon salt), and boil.

Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have 2 cups of fluffy crumbs. Pour 5 tablespoons ofthe olive oil into a 12-inch heavy skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino. Let them sizzle for a minute or so, then dump in the breadcrumbs and stir to moisten them with the oil. Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until they're golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark. Turn off the heat, and pour the toasted crumbs and garlic into a serving bowl.

Meanwhile, start cooking the cauliflower and cavatelli. First drop the pasta into the boiling water and cook for 12 minutes, then add the cauliflower and cook another 6 minutes. Test to see if both are done.

Quickly drain the pot and pour the pasta and florets on top of the breadcrumbs in the bowl. Sprinkle the almonds, parsley and salt over the bowl, and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets. Drizzle the remaining 2 tablespoons olive oil all over, and toss again. Serve immediately, right from the bowl.

Wow, what a wonderful cauliflower dish! If you can't find cavatelli, orrechiette pasta will do. Make sure the bread is dry.