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Sicilian-Style Cauliflower with Whole Wheat Pasta Recipe

Sicilian-Style Cauliflower with Whole Wheat Pasta

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on February 14, 2013

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    Absolutely delicious just as it is written. It was also easily adapted to a vegan meal for my vegan family members and it was just as yummy and a huge hit.

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  • on September 26, 2012

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    Just finished eating this for dinner. It was very quick and easy to put together meal. I cut back on the vinegar just a bit and added mushrooms. the cauliflower wasn't browning very well so I put it in the oven on convection roast at 425 degrees to brown it up. I also chopped up some bacon and browned until crispy to add at the end with the cheese. I would use this recipe again.

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  • on July 01, 2012

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    This recipe is a great start to a wonderful meal. Make sure to use plenty of black pepper. I omitted the capers for more salt and added a few more sprigs of thyme for extra flavor. The alterations didn't stop there, however. I substituted the white wine vinegar for a few splashes of dry white wine and let it cook off for several minutes. Meanwhile I had roasted my own garlic to spread on some bread. I grabbed one of the roasted heads of garlic and squeezed it into the califlower/wine/herb skillet. Once some of the liquid cooked off, I added a half stick of butter and about a half cup of heavy whipping cream. I know that isn't the healthiest addition to this recipe, but the result was a masterpiece. This dish is all about the aromatic herbs that steam throughout preparation and pack the meal with rich flavors. I certainly will make this again, perhaps with some sliced mushrooms and onions next time! Cheers.

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  • on May 10, 2012

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    I made this because it seemed healthy and I had everything on hand. It smelled great, but it turned out just okay. I don't think I'll rush to make it again.

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  • on April 22, 2012

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    We had last minute guests and I had just bought a beautiful head of cauliflower. I substituted regular pasta for whole wheat, spinach for the parsley, regular raisins for the golden and omitted the pine nuts. We all enjoyed it. No leftovers! I agree that it wasn't a trill "pretty" dish, but with some grilled zucchini on the plate as well, it perked it up a bit.

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  • on February 11, 2012

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    We loved it! It was sweet, tangy and a little salty (capers. Definitely will make this again. Oh...we skipped the pine nuts.

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  • on January 03, 2012

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    Very good, but didn't blow me away. Interesting blend of flavors. Better on the second day - I think the vinegar flavor needed to mellow a bit more. Kept true to the recipe, except added two portobello caps, as I was a little short on cauliflower. Next time, I would add more veggies, and cut back on the vinegar a bit.

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  • on September 11, 2011

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    It was good, but the cauliflower was a little sweet. Next time I would use a dry white whine or less honey. Very hearty yet not too heavy for a pasta dish, good for any time of the year.

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  • on June 22, 2011

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    This dish was amazing!!! I made it for my Dad and my little brother. My little brother is very picky, and my dad will eat almost anything, besides animal products (he's a vegan. I loved it, and my brother and father eat the whole thing!! It was literally gone in just seconds!!

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  • on May 09, 2011

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    I was surprised by how tasty this recipe turned out to be. I made a few substitutions of the "I'm not buying that for just one recipe" variety (red wine vinegar for the white wine vinegar, parmesan for the pecorino, and I didn't add parsley and it was still very flavorful.

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