Sicilian-Style Cauliflower Pasta, or pasta ch'i vruocculi arriminati in dialect, is a traditional main dish from the region's humble cuisine: light, inexpensive, and incredibly flavorful. A humble recipe due to the lack of meat, it's equally delicious and creamy in texture, perfect for winter lunches and dinners, when cauliflower is readily available and locally sourced.
Making this pasta and cauliflower dish even more delicious are the pine nuts and raisins for a sweet and sour note, and the chili pepper and anchovies for just the right amount of saltiness and spiciness, balancing the flavors. Finally, toasted breadcrumbs add a truly irresistible crunch.
This dish is very easy to make: simply boil the cauliflower florets in salted water until tender. Meanwhile, soak the raisins and sauté them in extra virgin olive oil, onion, garlic, and chili pepper. You can omit the chili pepper or replace it with a sweeter chili, if you prefer.
The soffritto is then enriched with pine nuts, raisins, and anchovies, which will melt and create a delicious sauce, perfect for combining with the cooked cauliflower. The secret to this recipe's success is to cook the pasta in the same cooking water as the cauliflower, drain it al dente, and toss it in the pan with the Sicilian sauce for a truly satisfying result.
Ingredients
How to Make Sicilian-Style Cauliflower Pasta
After having carefully washed the cauliflower florets, collect them well drained in a bowl.
After having carefully washed the cauliflower florets, collect them well drained in a bowl.
Cook the cauliflower florets in plenty of salted water for about 15 minutes, until they are tender when pierced with a fork.
Cook the cauliflower florets in plenty of salted water for about 15 minutes, until they are tender when pierced with a fork.
Soak the raisins in warm water for 10 minutes.
Soak the raisins in warm water for 10 minutes.
Pour the extra virgin olive oil into a pan with the chopped onion and the garlic clove.
Pour the extra virgin olive oil into a pan with the chopped onion and the garlic clove.
Add the chili pepper. Fry lightly for a few minutes.
Add the chili pepper. Fry lightly for a few minutes.
Add the well-squeezed raisins and the pine nuts.
Add the well-squeezed raisins and the pine nuts.
Also add the anchovies and let them melt in the sauce.
Also add the anchovies and let them melt in the sauce.
Drain the cauliflower. Don't throw away the cooking water, because you'll need it to cook the pasta.
Drain the cauliflower. Don't throw away the cooking water, because you'll need it to cook the pasta.
Add the boiled cauliflower to the rest of the ingredients in the pan and pour in a ladle of cooking water. Stir with a spatula and continue cooking for about 10 minutes over medium heat, until the cauliflower is well combined and creamy.
Add the boiled cauliflower to the rest of the ingredients in the pan and pour in a ladle of cooking water. Stir with a spatula and continue cooking for about 10 minutes over medium heat, until the cauliflower is well combined and creamy.
Boil the pasta in the cauliflower cooking water.
Boil the pasta in the cauliflower cooking water.
In a pan, toast the breadcrumbs with two tablespoons of extra virgin olive oil.
In a pan, toast the breadcrumbs with two tablespoons of extra virgin olive oil.
Drain the pasta al dente and transfer it to the pan with the Sicilian sauce, adding a ladle of cooking water.
Drain the pasta al dente and transfer it to the pan with the Sicilian sauce, adding a ladle of cooking water.
Mix the pasta and Sicilian-style sauce thoroughly.
Mix the pasta and Sicilian-style sauce thoroughly.
Once well mixed, remove from the heat and add the toasted breadcrumbs and sprinkle with grated Parmesan cheese.
Once well mixed, remove from the heat and add the toasted breadcrumbs and sprinkle with grated Parmesan cheese.
Serve immediately. Enjoy!
Serve immediately. Enjoy!
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