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Sicilian cauliflower pasta by Gourmet Project
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Sicilian pasta with cauliflower and raisins

Course Main Course
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 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

Instructions

  1. Cut out the cauliflower florets and cut them in 3-4.
  2. Bring a pot of water to a boil and add a few teaspoons of salt. Boil the cauliflower 15 minutes.
  3. Peel and finely chop the onion.
  4. 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.

  5. Add the (drained) cauliflower, the pine nuts, and the raisins, mix and cook a few minutes.

  6. 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.

  7. Mash the cauliflower with a fork (or a potato masher).

  8. Bring a pot of salted water for the pasta to a boil.

  9. In another small skillet heat a tablespoon of olive oil and toast the breadcrumbs until golden brown.
  10. Cook pasta according to package directions.
  11. Season it with the cauliflower mix, plate it and sprinkle it with the toasted breadcrumbs.

  12. Serve the pasta with cauliflower hot.