Sicilian pasta with cauliflower, raisins, anchovies, breadcrumbs, saffron, and pine nuts. Make the Sicilian cauliflower pasta when you want to eat healthy, but delicious.
The Sicilian pasta with cauliflower and raisins is a delicious, rich, nutritious, and delicious veggie pasta.
Cauliflower and pasta would be good just the same, but by adding saffron and raisins, it becomes a gastronomic experience. The sauce would be too sweet without anchovies, the omnipresent Sicilian cuisine ingredient, and as the longly cooked cauliflower becomes quite creamy, toasted breadcrumbs give a crunchy contribution.
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Sicilian pasta with cauliflower and raisins
- 1 cauliflower head
- 1 tablespoon of extra virgin olive oil
- 3 anchovy fillets
- 1 tablespoon pine nuts 15 gr - 0.5 oz
- 2 tablespoons of breadcrumbs
- 1/2 white onion
- 1 pinch of saffron pistils
- 1 tablespoon raisins 15 gr - 0.5 oz
- 5.6-7 oz pasta (bucatini) 160-200 gr
Cut out the cauliflower florets and cut them in 3-4.
Bring a pot of water to a boil and add a few teaspoons of salt. Boil the cauliflower 15 minutes.
Peel and finely chop the onion.
In a large skillet, heat a tablespoon of olive oil. Add the onion and sauté until golden brown. Add the anchovies and mash them with a wooden spoon.
Add the (drained) cauliflower, the pine nuts, and the raisins, mix and cook a few minutes.
Dissolve a pinch of saffron pistils in 1/4 glass of hot water and add it to the skillet. Mix and cook a few more minutes.
Mash the cauliflower with a fork (or a potato masher).
Bring a pot of salted water for the pasta to a boil.
In another small skillet heat a tablespoon of olive oil and toast the breadcrumbs until golden brown.
Cook pasta according to package directions.
Season it with the cauliflower mix, plate it and sprinkle it with the toasted breadcrumbs.
Serve the pasta with cauliflower hot.
Enjoy your healthy and delicious Sicilian pasta with cauliflower!