Cauliflower is such an underrated vegetable. This meatless pasta dish brings out the veggie's subtle flavor without overpowering it, and the raisins add a nice sweet note. I really need to purchase some plain white dishes to showcase my recipes. The flowers are distracting, not to mention the poor photography. As I've said with the other recipes on this blog, don't be put off by the pictures.
LINGUINE WITH CAULIFLOWER
This recipe will serve four.
1/3 C pine nuts
3/4 lb linguine
1 C reserved pasta water, divided use
1 medium head cauliflower, cut into bite-sized florets
1/2 C raisins or currants
1/2 C water
3/4 tsp salt, divided use
6 TB butter
2 TB EVOO
4 cloves garlic, minced
1/4 tsp red pepper flakes (or more to taste)
1/4 C grated Parmesan cheese, plus more for serving
3 TB chopped parsley
Heat oven to 300 degrees. Toast the pine nuts until a light golden brown, about 5 minutes or so.
Cook linguine until al dente. Drain pasta, return to pasta pot, and toss with 1/2 C of the reserved pasta water. Cover to keep warm.
In a large frying pan with a lid, place the cauliflower, raisins, water and 1/4 tsp salt. Bring to a simmer over medium heat, then cook, covered, until cauliflower is almost tender, about 3 minutes. Remove mixture to a bowl and set aside (do not drain).
In the same frying pan, cook the butter until lightly browned. Add the EVOO, garlic, the cauliflower mixture, red pepper flakes and remaining salt. Stir and cook for just a minute more. Add the veggie mixture to the pasta, and toss with the pine nuts and cheese. If the pasta seems a bit dry, you can add a little more of the reserved pasta water. Garnish with parsley, and serve with additional Parmesan on the side.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!