Pasta With Cauliflower Pine Nuts And Raisins Recipes

SICILIAN PASTA WITH CAULIFLOWER

Steps:

• Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
• Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
• Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

CAULIFLOWER, ANCHOVY AND RAISIN SPAGHETTI

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Toss the cauliflower florets and leaves in a bowl with 2 tbsp of olive oil, the paprika, chilli flakes and some seasoning. Roast for 25 minutes until charred and softened.
• Meanwhile, heat the remaining oil in a large non-stick frying pan and fry the onions over a medium-high heat for 8-10 minutes or until softened and starting to caramelise. Reduce the heat, add the garlic and anchovies, and cook for 2 minutes. Tip in the white wine and bubble fiercely until reduced by about two-thirds.
• Cook the spaghetti in a large pan of lightly salted boiling water according to pack instructions, then drain, reserving some of the cooking water, and tip back into the pan.
• Add the cauliflower to the onion mixture and any crusty bits from the baking tray, and mix. Stir in the raisins and parsley, then tip everything into the spaghetti along with 2-3 tbsp of the cooking water and mix well.
• Divide between four bowls and serve with the pine nuts and parmesan sprinkled over.

SAFFRON SCENTED CAULIFLOWER PASTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the saffron threads into the boiling water, and cover. Set aside to steep for several minutes while proceeding with the recipe.
• Toss the bread crumbs together with the melted butter, and lay out evenly on a cookie sheet. Bake in the preheated oven until golden and crispy, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat 2 teaspoons of vegetable oil in a skillet over medium heat. Stir in the onion, and cook until softened, about 3 minutes. Add the chopped cauliflower and saffron water; season to taste with salt and pepper. Increase heat to medium-high and simmer, uncovered, until the cauliflower has softened, about 10 minutes. Stir in the raisins, pine nuts, and cooked ziti. Pour into a serving dish and sprinkle with browned bread crumbs.

CAULIFLOWER AND PASTA

Steps:

• Heat a large skillet over medium-high heat. Add pine nuts, and toast, stirring frequently until golden brown, about 5 minutes. Set aside in a small bowl.
• Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes.
• Heat olive oil in the same large skillet over medium-low heat. Add garlic and cauliflower, and sauté until golden, about 5 minutes. Add pepper flakes, anchovies, capers, and wine. Simmer 2 to 3 minutes. Meanwhile, drain raisins, discarding water. Add raisins; season with salt and pepper. Cook, covered, 10 to 12 minutes, until cauliflower is fork-tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.
• Meanwhile, bring a pot of water to a boil. Add salt and rigatoni, and cook until pata is just tender, about 10 minutes or following label instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with basil and pine nuts. Garnish with roasted pepper.

PASTA WITH CAULIFLOWER, PINE NUTS AND RAISINS

Steps:

• Fill large pot with water and lightly salted and bring to a boil. Add cauliflower to boiling water and cook for 5-7 minutes --- tender, but not falling apart. Using a slotted spoon, transfer to a bowl and set aside. Save water for cooking pasta. In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and saute until pale gold -- aabout 10 minutes. Add the saffron, soaking liquid and anchovies and cook for 3 minutes to blend flavors. While the sauce is cooking, cook pasta according to package directions for al dente. Drain pasta, but keep cooking water. Add cauliflower, raisins and pine nuts to the onions along with a ladle of pasta water. Simmer over low heat until the florets are very soft, 3-4 minutes. Add pasta to the sauce mixture and toss. If needed, add some more pasta water and toss again. Serve and offer pecorino cheese.

ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

RIGATONI WITH CAULIFLOWER, SAFFRON, AND RAISINS

Steps:

• Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
• Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.

ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS

Steps:

• Preheat an oven to 425ºF. Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 Tbs. of the olive oil, and season with salt and pepper. Roast, turning once, until just tender, 25 to 30 minutes. Meanwhile, in a small bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins. Transfer the warm cauliflower to a serving dish and drizzle with the vinaigrette. Sprinkle with the parsley, lemon zest and pine nuts. To marry the flavors, let cool to room temperature before serving. Serves 8. Variation: Capers or pitted and chopped green olives can be substituted for the raisins. A sprinkle of red pepper flakes is a welcome addition for anyone who likes spicy food. Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).