Orecchiette with Cauliflower, Pine Nuts and Raisins

Name: Orecchiette with Cauliflower, Pine Nuts and Raisins
Cuisine: Italian
Ingredients: ⅓ head cauliflower, small florets; ½ cup golden raisins; ½ cup pine nuts; 2 cloves fresh garlic, peeled, left whole; Extra virgin olive oil; 2-3 sprigs fresh flatleaf parsley, coarsely chopped; 8 ounces orecchiette pasta; ½ cup white wine; Crushed red pepper flakes; Sea salt

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

A classic Sicilian dish, this brings together many of the cultural influences of this gorgeous island. I adore how Sicilian cuisine combines sweet, savory and spicy flavors to create the most magnificent bite. And it doesn’t hurt that cauliflower is a nutrient-dense cancer-fighting champion either!

Ingredients

Extra virgin olive oil
2 cloves fresh garlic, peeled, left whole
½ cup pine nuts

Europe
Italy
Sicily
Pasta
Vegan

Method

Place 2-3 tablespoons oil in a deep skillet with garlic over medium heat. When the garlic begins to sizzle, reduce heat to low and sweat the garlic for 2-3 minutes but do not let it burn or brown. Remove and discard garlic. Stir in pine nuts, raisins, cauliflower, and a light seasoning of salt and crushed red pepper flakes to your taste. Add wine and cover. Simmer for 10-15 minutes.

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