Something came over me today and I needed to have radicchio (which I normally loathe). I wanted long cooked radicchio and maybe some crisped cauliflower. Turns out, it sounded good to a couple of friends too. So it’s gone from, well if it’s bad no one will ever know- to, “I should probably make this work”. And I think it did.

1 head cauliflower
1 small head radicchio
half an onion (if you have it)
6-8 cloves garlic

1 egg per person (this is for 4)
1 pound pasta

5 anchovies or 2-3 tbsp of anchovy paste
bread crumbs (optional) OR grated parmigiano reggiano
extra olive oil to toast bread crumbs.

Tear apart cauliflower into manageable pieces. Blanch in boiling salted water for 2-3 minutes and drain.
Pre-heat oven to 400 and add 4-5 whole cloves of garlic and 1 tsp olive oil to a glass roasting pan and roast for 5 minutes. Tear cauliflower to smaller pieces and add to roasting garlic. Roast for 25-30 minutes, shaking the pan 1-2 times throughout. When you take it out to shake it in the middle, use a wooden spoon to cut up pieces to even smaller if you prefer. I turned the heat up to 450 for another 8-10 minutes to get it a little crispier.

While cauliflower is roasting, chop 1/2 an onion (I used it because I had it in the fridge) and coarsely chop 2 cloves of garlic. Saute in 2 tbsp olive oil for 2-3 minutes, until onion is just translucent. Slice radicchio into slivers and add to the onion and garlic. Saute for a good 15 minutes on low. Cover if it starts to get a little dry.
At the last minute, I found out I had access to a bunch of kale. So I sliced it the same I as I did the radicchio and sauteed it separately. If I’d had them at the same time, I would have just sauteed that a few minutes and THEN added the radicchio.

Now, the pasta. I gave up pasta when I gave up gluten. There really isn’t a fantastic substitution- or at least that’s what I thought when I tried over and over. I have found a few brands that will make do when you really need that pasta fix. This one is a 100% corn pasta called Probios, Viva Mais. I also love Rustichella 100% corn.

In a small pan, saute 1-2 cloves of garlic and the anchovy or anchovy paste. Mash together over low-medium heat until combined. Reserve this sauce. Use same fry pan to toast breadcrumbs. I’m using Orgran All Purpose Bread Crumbs. Or just toast your favorite gluten free bread and then food process it and continue in the same way: saute 2 tsp olive oil or butter (or combo) and when hot, add bread crumbs. Toast over medium-high heat for 5 minutes. Stirring all the while. Reserve.

Boil pasta. Be sure that the pasta is ready at exactly the same time you are ready to eat. Gluten free pasta gets funky if left to sit. Reserve a little of the pasta water.

When the cauliflower and radicchio is done, combine in 1 pot, add a few chopped kalamata olives if you have them. Add the anchovy and garlic mixture. Mix. Using same fry pan, fry an egg. I like it pretty runny on the inside, and it’ll cook down once mixed with the pasta.

Serve pasta in bowls. Pile cauliflower mixture on top, then egg, then breadcrumbs. Add salt to taste.
Options: you can also add a few chili flakes to cauliflower mixture as I did. Omit the breadcrumbs and add parmesan cheese instead.