Sicilian Cauliflower Pasta
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 292 calorie
- Total Fat
- 6.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 3 milligrams
- Sodium
- 143 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 3 grams
- Protein
- 9 grams
- Sugar
- 6 grams
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 292 calorie
- Total Fat
- 6.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 3 milligrams
- Sodium
- 143 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 3 grams
- Protein
- 9 grams
- Sugar
- 6 grams
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.
