Pasta with Sicilian Cauliflower
  • Salt
  • Olive Oil
  • 1 yellow onion, diced
  • I head cauliflower, cut into florets, florets cut into ½ inch thick pieces
  • 1 lb spaghetti
  • 1-2 garlic cloves, minced
  • crushed red pepper flakes
  • ¼ cup raisins, soaked in hot water to plump, then drained
  • ¼ cup pine nuts, toasted
  • parmesan cheese
  1. Put a pot of salted water on to boil.
  2. Heat a skillet over high heat, and when hot, add 3 tbsp olive oil, then the onion and a pinch of salt. Once the onion gets going, lower the heat to medium and cook until soft, stirring occasionally to prevent browning, up to 15 minutes. Set the onions aside.
  3. Wipe out the pan, then place back over high heat, and when the pan is hot, add some oil, the cauliflower, and a heaping pinch of salt. Stir to coat the cauliflower with oil, but then let it sit, untouched, until it browns on one side, then turn and let it brown on the other.
  4. Hopefully by now your water is boiling, so add the pasta and follow the package directions to cook.
  5. When the cauliflower is well-browned and tender, push it to the sides of the pan, and add the garlic and red pepper flakes to the center, with more oil if needed. When the garlic releases its fragrance, add the onion, and once it's heated through, stir in the cauliflower. If it seems dry, add some of the pasta cooking water. Add the raisins and pine nuts.
  6. When the pasta is ready, drain it and stir it in. Add salt and pepper to taste; serve with parmesan cheese if you like.
For a luxurious touch, add a pinch of saffron when cooking the onion. You can also toss in fresh parsley and oregano, at the end of the cooking.
Recipe by Sprung At Last at