A hearty Sicilian baked pasta with mashed cauliflower, anchovies, provolone and olives, finished under a golden breadcrumb crust.
Preheat the oven to 400°. Boil the cauliflower until soft, 10-15 minutes, reserving the cooking water; mash the florets.
Sauté the anchovies in olive oil 3 minutes, add the mashed cauliflower, provolone, tomato paste and olives, and simmer over low heat 10 minutes.
Cook the pasta in the reserved cauliflower water, then drain and toss with 2/3 of the sauce and the parsley in an oiled baking dish. Season.
Spread the remaining sauce on top, sprinkle with breadcrumbs, and bake 20 minutes until golden.
