Sicilian Cauliflower Pasta
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 tbsps
Golden Raisins1 clove
Garlic (finely chopped)1 cup
Parsley (fresh, chopped)1 cup
Dill (fresh, chopped)1 tbsp
Lemon Juice (fresh)2 tbsps
Grated Pecorino RomanoDirections:
1
Bring a pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Reserve 3/4 cup of the cooking water, then drain the pasta
4
Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole)
5
Heat the olive oil in a large skillet over medium-high heat
6
Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes
7
Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water
8
Add more cooking water to loosen, if needed
9
Season with salt
10
Serve with more grated cheese
11
Photograph by Antonis Achilleos