Cauliflower Bows in Brown Butter

Ingredients:

• 110 g + 3 tbsp unsalted butter
• 1 small head of cauliflower, cut into florets
• 450 g of bow-tie pasta
• 3/4 cup panko breadcrumbs
• 1 tsp. grated lemon zest + 2 tbsp. l. freshly squeezed lemon juice
• 4 anchovy fillets, crushed

Preparation:

1. Preheat the oven to broil. Melt 3 tablespoons of butter in the microwave, then toss with the cauliflower on a baking sheet, season with salt and pepper. Broil in the oven until tender and crispy, 6-8 minutes.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Set aside 3/4 cup of the water and discard the rest.
3. Meanwhile, in a separate large saucepan, melt 2 tablespoons butter over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden brown, 2-4 minutes; add lemon zest and salt to taste. Transfer the breadcrumbs to a bowl and wipe out the pan.
4. In the same saucepan, melt the remaining 6 tablespoons butter over medium heat. Heat, stirring occasionally with a silicone spatula, until browned, 5-7 minutes. Add the anchovies, cauliflower, pasta, cooking water, and lemon juice. Cook, stirring, until slightly thickened, about 1 minute; season with salt and pepper to taste. Divide among plates and sprinkle with breadcrumbs.