The People's Reciplex

cauliflower anchovy pasta

As learned from my Sicilian grandmother-in-law:

1 head cauliflower, 1 tin anchovies, 3-5 cloves garlic, 1/4-1/2 c pine nuts, olive oil, 1/4-1/2 c golden raisins, pasta

Chop up  cauliflower; steam or boil until soft.  Reserve water for cooking pasta.  Toast  pine  nuts.  In 2-3 T. olive oil and/or oil drained off can of anchovies, cook garlic until fragrant.  Add 1 tin anchovies; mash up.  Add cauliflower; mash up.  Add raisins, cook about a minute more.  Toss with cooked pasta – spaghetti was Nana’s pick – and pine nuts.  Is ok but less surprising w/out anchovies.  Serves 3-6, depending on appetite and amount of pasta and size of cauliflower.

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This entry was posted on Tuesday, March 2nd, 2010 at 11:22 am and is filed under entrees.


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