Photo: Sicilian Cauliflower Pasta Recipe
Ingredients
- Kosher salt
- 12 ounces whole-wheat penne
- 1/2 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons golden raisins
- 1 clove garlic, finely chopped
- Pinch of red pepper flakes
- 1 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional)
Directions
Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.
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). Heat the olive oil in a large skillet over medium-high heat. 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.
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. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
Per Serving: Calories: 292; Total Fat:6.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 48 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 3 milligrams; Sodium: 143 milligrams
Photograph by Antonis Achilleos
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By beachinfrizzy
Short Hills, NJ
on October 12, 2012
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Yum! I made this for dinner with the following modifications. Instead of grating the cauliflower I broke it into small florets and roasted them on a foil-lined sheet pan with a scant amount of olive oil and S&P; then decreased the oil in the pan to 2 tsps; added chopped leftover ham with its juices to make it more hearty (chicken would work too. Added the cauliflower with a cornstarch/chicken stock mixture as my family likes pasta 'saucy' and plain pasta water just doesn't do it for me texture or flavor-wise. Didn't have parsley on hand so skipped it; the dill was nice although my family generally doesn't like a lot of 'furry stuff' in their food. Finally I tossed in some homemade toasted bread crumbs for a little crunch. Other nice additions could be halved cherry tomatoes and/or toasted pine nuts or walnuts. So with the alterations for my family's taste I give this 5 stars; but 'as is' I still give it a 4.
By Piranya
on March 22, 2012
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Really liked this as another vegetarian option for our rotation. Love that it is low in calories but yet has a very nice taste to it. I think I might a couple more raisins next time but overall very good. Nice way to incorporate cauliflower.
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