Pasta with Gratinated Cauliflower

Method

1. Fill a large pot with water and bring to a boil. Add salt and the cauliflower (broken into florets). Boil for 10-12 minutes until tender.
2. Meanwhile, in a large pan, heat olive oil. Add garlic (sliced or whole) and anchovy fillets; cook until anchovies dissolve.
3. Add the crushed tomatoes and cook for a few minutes.
4. Once cauliflower is cooked, reserve some cooking water. Lift out the cauliflower and roughly mash part of it with a potato masher, leaving some chunks.
5. Add the mashed cauliflower to the pan with the tomato sauce. Season with salt and pepper. Add some reserved cooking water if too thick.
6. Cook the pasta in the same boiling water (or fresh water) until al dente.
7. Drain the pasta, reserving some water, and add it to the cauliflower sauce. Mix well.
8. Transfer the mixture to an oven dish. Top with grated Asiago, Emmental, and Parmesan. Repeat layers if necessary.
9. Bake in a preheated oven at 240-275°C (grill function) for about 10 minutes, until golden and gratinated.
10. Serve hot.