- 12 ounces of penne or cavatappi
- 1/2 onion; diced
- 1 head of cauliflower
- 2 tablespoons of extra-virgin olive oil
- 3 tablespoons of golden raisins
- 2 cloves of garlic, minced
- 1/4 cup of pine nuts
- salt and pepper to taste
- 1/2 cup of fresh italian parsley; chopped
- 1 tablespoon of fresh lemon juice (juice of half a lemon)
- 2 tablespoons of parmesan cheese (optional)
1. Bring a pot of salted water to a boil. Add the pasta and cook according to the label’s instructions. Reserve 3/4 of the cooking water and then drain the pasta.
Note: you can easily use gluten-free pasta in this recipe if you have gluten concerns, or you can use whole-wheat pasta if you’d like something a bit healthier.
2. Meanwhile, heat the olive oil in a large skillet/pan over medium-high heat. Sauté the onion for 5 minutes. Trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater.
Note: It’s okay for some of the cauliflower pieces to be a bit larger. If you don’t have a box grater, your can add chunks of cauliflower to a food processor and pulse a few times. Or, your can simply chop the cauliflower florets into small pieces.
3. Add cauliflower, garlic, raisins, pine nuts, salt and pepper to the onions. Cook until the cauliflower has softened slightly and browned (about 5 to 7 minutes).
4. Remove the skillet/pan from the heat and add the cooked pasta. Stir in the chopped parsley, lemon juice, parmesan cheese if using and 1/2 cup of the reserved pasta water. Add more cooking water if needed to loosen the pasta dish. Season with salt, toss and serve.
Source: adapted from Food Network Magazine March 2012