Sicilian Cauliflower Pasta Sauce
- Number of Servings: 4
Ingredients
Cauliflower, raw, 750 grams (remove) Onions, raw, 240 grams (remove) Garlic, 1 clove (remove) Anchovy (anchovies), 5 anchovies (remove) Hot chile pepers, 1 pepper (remove) Raisins, 50 grams (remove) *Pecorino Cheese, 30 gram(s) (remove) Olive Oil, .25 cup (remove) *Pine Nuts, 2 tbsp (remove) Parsley, 4 tbsp (remove)
Cook quartered cauliflower in boiling salted water until almost tender. Remove with a slotted spoon, keeping the water in the pot. Break into florets.
Soak the raisins and saffron threads in 50 ml of hot water.
Saute the onions in the oil for about 5 minutes, then add the anchovies, garlic, and finely chopped chile. Cook for 3 more minutes, then add the raisins and saffron water, and the cauliflower florets. Mix and toss thoroughly and heat through. Serve it over bucatini, granished with toasted pine nuts, pecorino, and parsley.
You can cook the pasta (bucatini) in the water used to boil the cauliflower. Reserve 1 cup of the pasta water before draining the pasta, and add it to the cauliflower sauce.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user FOSKED.
Soak the raisins and saffron threads in 50 ml of hot water.
Saute the onions in the oil for about 5 minutes, then add the anchovies, garlic, and finely chopped chile. Cook for 3 more minutes, then add the raisins and saffron water, and the cauliflower florets. Mix and toss thoroughly and heat through. Serve it over bucatini, granished with toasted pine nuts, pecorino, and parsley.
You can cook the pasta (bucatini) in the water used to boil the cauliflower. Reserve 1 cup of the pasta water before draining the pasta, and add it to the cauliflower sauce.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user FOSKED.
Nutritional Info Amount Per Serving
- Calories: 298.7
- Total Fat: 20.0 g
- Cholesterol: 4.2 mg
- Sodium: 245.4 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 6.6 g
- Protein: 8.7 g
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