pasta with cauliflower
I first had this dish when taking a Sicilian cooking class. It was love at first bite! I have since made it many times for family and friends and it always gets rave reviews. Don't let the addition of the anchovies discourage you. They melt into the olive oil leaving a nutty flavor behind -- no taste of fish at all. I never told my husband or children about the anchovies because they would have not tried it (they dislike fish). After eating it and raving about how delicious it was, I did confess.
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prep time
20 Min
cook time
25 Min
method
Stove Top
yield
6 to 8
Ingredients
- 1 - head of cauliflower
- 1 - tablespoon of salt
- 1 - pound of uncooked pasta (i prefer penne, but you can use whatever you like)
- 4 - cloves of garlic
- 1 - 2 ounce can of flat anchovy filets
- 1/3 - cup of pignoli (pine) nuts
- 1/3 - cup of raisins
- 1/4 - teaspoon of red pepper flakes
- 1/2 - cup of extra virgin olive oil
How To Make pasta with cauliflower
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Step 1Wash and separate the cauliflower into florets. Bring four cups of water and salt to boiling. Add cauliflower and cook for approximately ten minutes and remove to a bowl. Cook your pasta in the same water. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
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Step 2While your pasta is cooking, saute the garlic and red pepper flakes in olive oil. Add the anchovies and stir until they melt into the oil. Add the pignoli and raisins, mix, add your reserved pasta water and the cooked cauliflower. Turn the heat off until you are ready to add the pasta.
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Step 3Place your pan over a low flame and add the pasta, toss well to mix the flavors.
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Step 4ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
Stove Top
Keyword:
#Pasta che' sciuriddi
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