Tag: Raisins

cauliflower with raisins & pine nuts on pasta

cauliflower tomatoes spaghetti onions pasta parsley raisins pine nuts

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This is a really fun and unusual pasta dish! As usual, I make tons of veggies relative to the pasta! It’s based on a similar recipe in Peter Berley’s Modern Vegetarian Kitchen. If you’re not adding the optional cheese, the pine nuts and salt are crucial to the dish. (I really don’t think this dish needs cheese—try it first without before you sprinkle!)

I haven’t tried this without the saffron, and I’m sure it would still be good without it, but the saffron does add a nice flavor. You can find it at Summit Spice & Tea Co., along with really full-flavored bay leaves, hot pepper flakes, sea salt, and any other spice you might need for other dishes!

This makes a big batch, because our Alaskan cauliflowers are usually quite large, and it seems silly to give you a recipe for a half a cauliflower. It makes good leftovers, too! But if you want a small batch, just halve this recipe.

1 large cauliflower, cored and separated into smallish florets
sea salt or kosher salt
2 tablespoons olive oil
2 large onions, diced
6 garlic cloves, minced
4 large bay leaves
½ teaspoon saffron
½ to 1 teaspoon hot red pepper flakes (to your taste)
¼ cup tomato paste
1 (15-ounce) can diced tomatoes
¾ cup raisins
1 cup water
½ cup dry white wine
½ pound pasta (spaghetti or rigatoni, for example—I like to use whole-wheat pasta)
½ cup finely chopped fresh parsley
freshly-ground black pepper
½ cup pine nuts, toasted in a small skillet over medium heat until lightly browned
½ cup grated Parmesan cheese (optional)

1. Bring a large pot of water to boil. Add 2 tablespoons salt. Add the cauliflower and cook until just barely tender, about 3-4 minutes. Remove the cauliflower, but reserve the water for cooking the pasta.
2. While you’re waiting for the water to boil, sauté the onions in a large, non-stick skillet in the olive oil until golden-brown, about 10 minutes. Add the garlic, bay leaves, saffron, and red pepper flakes and sauté for another 2 minutes.
3. Stir in the tomato paste, optional tomatoes, raisins, water and wine. Raise the heat and bring the sauce to a boil. Reduce the heat to low, add the cauliflower, and stir well to combine. Let it sit, off heat or on very low heat, while you cook the pasta.
4. Return the cauliflower water to a boil. Add the pasta and cook until tender.  Drain.
5. Add the parsley to the cauliflower sauce, and season to taste with salt and fresh-ground pepper. (It is likely to need quite a bit of salt. Don’t be shy!)
6. Put a small pile of pasta on each plate or pasta bowl, and pile high with cauliflower. Garnish with lots of toasted pine nuts. Try it first, and if you like, add Parmesan cheese!