Sicilian-Style Cauliflower Pasta

📝 Ingredients

• 700 g cauliflower florets (1 large cauliflower)
• 360 g dried pasta (bucatini, spaghetti or penne)
• 1 brown onion
• 10 anchovy fillets in oil (about 35 g drained)
• 40 g raisins
• 30 g flaked almonds
• 50 g breadcrumbs
• 3 tbsp olive oil (2 for the sauce, 1 for the breadcrumbs)
• Salt, black pepper

🍴 Utensils

• Large stockpot
• Sauté pan
• Small frying pan
• Slotted spoon
• Colander
• Chopping board

📖 Steps

1. Bring a large stockpot of salted water to the boil (about 4 L). Meanwhile, cut the cauliflower into small walnut-sized florets, dicing the tender core as well. Put the raisins to soak in a bowl of hot water and finely slice the onion.
2. Drop the cauliflower into the boiling water and cook for 8 to 10 minutes, until the tip of a knife slides in without resistance. Lift it out with the slotted spoon and set aside: be sure to keep the cooking water, as it will be used for the pasta.
3. Meanwhile, dry-toast the almonds in the small frying pan for 2 to 3 minutes over a medium heat until lightly golden, then set aside. Heat 1 tbsp oil in the same pan and toast the breadcrumbs for 3 to 4 minutes over a medium-low heat, stirring constantly, then tip them into a bowl: they burn quickly.
4. In the sauté pan, heat the remaining 2 tbsp oil over a medium-low heat and soften the onion for 5 minutes, until translucent, without letting it colour. Meanwhile, keep the cooking water at a simmer with the lid on.
5. Bring the water back to the boil and cook the pasta for 1 minute less than the time on the packet. Meanwhile, add the anchovy fillets to the onion and mash them with the wooden spoon for 1 to 2 minutes over a low heat: they should melt completely into the oil.
6. Add the cauliflower and the drained raisins, then roughly mash the cauliflower with the spoon, stirring for 5 minutes over a low heat. Just before draining the pasta, scoop out a large ladleful of cooking water (about 200 ml) and set it aside.
7. Tip the drained pasta into the sauté pan with half the reserved water. Toss for 1 to 2 minutes over a medium heat, until the cauliflower forms a creamy sauce that coats the pasta; add more water if it is too dry. Season with pepper and taste before adding salt: the anchovies are already salty.
8. Divide between plates and sprinkle generously with the golden breadcrumbs and toasted almonds at the last moment, so they stay nice and crunchy.