Pasta with Caramelized Cauliflower, Bread Crumbs, & Bottarga

I rarely have any leftovers when I make caramelized cauliflower, but found some in the refrigerator one day and used it to make this pasta. Now I make a double batch of the cauliflower.

I've used shaped pasta like rigatoni, but this is best with a long pasta (spaghettini, thinner than spaghetti but not as fine as angel hair or cappelini, is my favorite). Bread crumbs are typically served in southern Italy as a substitute for expensive cheese.

Bottarga is dried tuna roe (or roe from gray mullet, but it's much harder to find) from Sicily. It comes already grated in small jars or whole pieces, often vacuum packed in plastic. It has a strong flavor, so a little goes a long way. If you can't find bottarga, substitute anchovies.

Cook a pound of pasta in rapidly boiling, salted water until it's nearly al dente. I like my pasta firm, and it will continue to cook a bit after it's drained, so I take it off the heat and drain before it's completely tender. Reserve a cup or so of the cooking water.

While the pasta is cooking, saute a couple of cloves of diced garlic in olive oil until barely golden. Add the drained pasta, a batch of caramelized cauliflower (one medium head or about a cup and half), and the bottarga. If you're using the jarred bottarga, add the whole jar (typically 40 grams or about 3 tablespoons). If you have a block, shave off a few thin slices and chop finely so you have 2-3 tablespoons worth.

Add a half cup or so of good bread crumbs. Toss together, adding a little of the pasta cooking water if it seems dry. Drizzle with more of your very best extra virgin olive oil.