1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6
pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh
bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh
rosemary
- I added a small pinch of
rosemary - I used a little nutritional yeast in place of parmesan - I didn't have quite enough sourdough
bread so I crumbled in a
piece of homemade cornbread to finish it off
To make the tomato «sauce»: place the
bread broken down into
pieces, garlic,
rosemary leaves, chilli flakes, nutritional yeast and salt into the Von Shef spice grinder and blitz until you have almost like a very fine flour.