Sicilian pasta with cauliflower fills my needs. Loaded with lots of umami and great sweet and spicy flavor, this classic dish is one you will want to try.
I love pasta and cauliflower and this cauliflower with pasta is one of my favorite ways to use it!
This classic Sicilian pasta, Pasta con Cavolfiore, with raisins and pine nuts, anchovies and saffron is a great way to get everyone to eat their veggies.
Feel free to use Romanesco cauliflower if you like. I just used the usual and it turned out amazing.
Anchovies have you worried? Trust me on this! You will never know the anchovies exist once this sauce is pulled together. They lend so much flavor that you don't want to leave them out of this cauliflower pasta recipe.
Don't have a can of anchovies? Then use a big dollop of anchovy paste. I always have this in the fridge for when the urge to make Caesar Salad strikes!
What makes this Sicilian pasta? Perhaps it's the saffron which gives a delicate and intricate flavor to this pasta.
The raisins add sweetness and if you don't have those, currants can be used instead. The balance of anchovies and raisins makes that special salty sweet flavor that I so adore. And if you want it a little more salty try adding a spoonful of capers.
No campanelle pasta? Use spaghetti. I just love this hand bell shaped pasta with the ruffly edges because it reminds me of cauliflower florets. Also it holds sauce very well.
When you are making pasta this special using authentic ingredients always makes everything taste better. In this case there is nothing like real Parmigiano-Reggiano. To know if your Parmigiano is the real thing the rind should be stamped in pin dots forming the words, "Parmigiano-Reggiano."
Sold in 85 lb wheels, each wheel carries a number and a production date in the same pin dots.
I always have a wedge in the fridge and make sure to buy it at my favorite Italian grocery-Costco!
Real Parmigiano Reggiano is amazing and that's no lie. Truthfully I love eating it all by its lonesome, but there is nothing like the real thing added to pasta.
Save the parmigiano rinds to make broth for soup. Lesson here: Do not throw away those rinds. They are great thrown into soup pots or risotto or beans. The rinds add a ton of flavor to food, so don't waste them.
Today on September 8th, it is actually snowing here in Denver. Though this is an old post, I thought it high time I update it. Pasta sounds wonderful on this cold Fall day and since I have a cauliflower that needs a home, I thought this sounded perfect.
(Below is the original version from March 24. 2015.)
As I said Passover is getting close, which means no pasta for 8 days. Best get it in now which is exactly what I did. Cauliflowers are gorgeous this season, so what better time than the present to give you this recipe! Mangia!
I've had a lot on my plate this week and I wish it was just this pasta. Spring cleaning is in full force since I found out that I am going to have a full house for Passover this year!
It is hard to believe that Alex came home last Thursday night from China; I know; and he already left! He is though, due back again today!
I am choosing to believe that he came home to see us, though he left less than 12 hours later to join his Bucknell Ski team buddies in Utah for a ski team reunion. Well, he is staying for Passover and I should count my blessings!
It was less than two weeks ago that he decided to return and in that time Zoe decided she must come from Philly to see her bro, and my parents decided to come up from Phoenix, because God knows when they might see him again! He is so popular, isn't he?
And Zoe is bringing THE boyfriend, and her friends and the rest of the famille can't wait to check him out. (OK. He is very nice and I know him, but we will see how well he holds up under pressure, though I'm not too worried because he has held up under Zoe!) Wow. That was a long sentence.
The family will be together again this Passover which leaves me frantic and happy and may miracles never cease. And speaking of miracles...I was in shock the other day when I knocked THIS glass off the counter and it landed just as you see it.
That's a miracle, isn't it? I was ready for the shatter and looking to make sure the dog was out of the way, and then I peeked and this is what I saw. I have never, EVER had this happen!
So short of not breaking a glass, I decided this cauiflower pasta was a bit of a miracle too! With just a few ordinary ingredients, OK maybe not saffron, this tasty pasta becomes dinner in no time!
More Great Recipes:
Wild Mushroom Grilled Pizza
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A Few Things I used to make this Sicilian Pasta:
Though I don't have this pasta pot, I have one similar. The lift out strainer really makes it easy to cook pasta. Saffron is something I don't use often but I love having it on hand when I need it. It makes everything taste incredible and Spanish saffron is considered the best. Campanelle Pasta looks like this! Trader Joe's was out of pine nuts, so Costco saved me again. I think I have a lifetime supply!
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Recipe
Pasta with Roasted Cauliflower, Raisins, Pine Nuts and Parmigiano
- Prep Time: 25 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 4 - 6 Servings 1x
- Category: Main Course
- Method: Oven/Stove Top
- Cuisine: Italian/Sicilian
Description
This Sicilian cauliflower pasta with raisins and pine nuts is sweet and savory and good. Truly a classic dish!
Ingredients
2 c cauliflower florets
20 Baby tomatoes
Coarse Salt
2-3 T olive oil
12 oz campanelle pasta, cooked according to package directions in salted water (I like this shape because it is shaped like cauliflower)
⅓-½ c golden raisins softened (Just cover them with hot water until soft)
1 pinch saffron, blended into 1 T hot water
4 chopped anchovies in oil
4 minced garlic cloves
¼-½ t crushed red pepper flakes
1 T butter
¼ c pasta water
3 T pine nuts (toasted if you prefer)
¼ chopped Italian parsley
⅓ c Parmigiano-Reggiano, finely grated
Instructions
Preheat oven to 425.
Begin by preparing your tomatoes and cauliflower for roasting. Lin a baking sheet with parchment paper for easy clean up. Toss veggies with oil and salt and place in oven. Do not crowd your pan or it will take longer for vegetables to brown! A convection oven or air fryer could do this job faster. You can do these in two separate pans if you want.
Cook your pasta according to package directions for al dente pasta and then set it aside.
Cover your raisins with water and let soften.
Let saffron dissolve a bit in hot water, too.
Heat anchovies in skillet over medium heat and cook with garlic until they break up. (I will be honest. I do not like anchovies out of the can. Cooking them to make sauce though is divine!)
Add the saffron, red pepper flakes and butter after garlic is soft. Stir in your pasta water.
When cauliflower and tomatoes are roasted, stir them into the pasta and add anchovy mixture and drained raisins.
Garnish with pine nuts, parsley and Parmigiano Reggiano. Enjoy!
Notes
Feel free to use a spoonful of capers if you like and don't be worried about using a different shape of pasta!
Chef Mimi says
This is a fabulous dish. I love Sicilian pastas when they have obviously been influenced by Northern Africa. My favorite is Nigella’s pasta Trapanese. No cooking involved, and the most fascinating flavors. It’s funny how well raisins work in pasta!
Abbe says
Thanks Mimi! I love the contrast of the sweet and salty!
Holly says
What a perfect pasta when you need a warming meal like on a night like tonight. I am lucky to have all the ingredients on hand. Hooray!
Abbe says
Enjoy Holly! I love nights that make you just want to snuggle up with a good comfort dish!
Carol at Wild Goose Mama says
I already subscribe.
Carol at Wild Goose Mama says
I love it on Pasta with a little butter.
Carol at Wild Goose Mama says
I follow you on pinterest. I am switching my name so it's either under Wild Goose Tea or Wild Goose Mama.
Sugar et al. says
Such a beautiful plate of food! I love roasted cauliflower in any kind of cuisine or meal but it does taste fantastic particularly with pasta. So glad the glass was intact...definitely a positive sign. Hope you have an amazing time with family.
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Neiddy Ruiz says
I like it on pasta dishes.
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Kelsey says
I love the creations and i love the way you cook. delicious!
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I like to use it on pasta dishes.
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Elle says
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Elle says
I like to use Parmigiano on top of ravioli and lasagna.
Sandra Meaders says
Parmesan Crusted Salmon is one of my favorite ways to use parmesan.
Juliana says
Oh Abbe, this pasta sounds delicious, I never thought in adding raisins into pasta dish...now that I get to think...it must taste awesome, the saltiness of the anchovies, the sweetness of the raisins and the crunchy of the pine nuts...great recipe!
Hope you are enjoying your week 🙂
Sue/the view from great island says
I love cauliflower with pasta, who knew? My favorite way to use Parmesan cheese is in a simple cheese and pepper sauce...with so few ingredients, the cheese really shines!
adam j. holland says
Beautiful dish, Abbe!
La Table De Nana says
Love the look of your pasta dish.I make a similar one..but yours looks so much better!
As if there was just MORE of everything.
I love holidays when we are all together.Enjoy..
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Conundrum.
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Linda says
I love it on my pasta/spaghetti the most especially with meat sauce.
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Tricia Buice says
This looks so wonderful Abbe. Don't you just love having family in the house! It's so much work but such a blessing. I know you will have an amazing time.
Rose-Marie says
My favorite use of Parmigiano Reggiano is to make homemade lemon-pepper pasta and use extra-virgin olive oil and Parmigiano Reggiano as the sauce - soooo good!
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Anna and Liz Recipes says
what a delicious pasta dish! Cauliflower is one of our favorite vegetable and we love it with pasta. We LOVE Parmigiano Reggiano and use it all our pesto recipes, along with practically every pasta dish we make!
Cheri Savory Spoon says
Hi Abbe, sounds like you are going to have a full house, love this pasta dish, all my favorites!
SavoringTime in the Kitchen says
How amazing that the glass did not break! Did you go out and buy a lottery ticket right away? LOL. What a delicious pasta dish and cauliflower has become quite the popular addition lately. Love it - and Parmesiano Reggiano!
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already an email subscriber
jacquie astemborski says
on toast!
Shaina Wizov says
This sounds delicious!
shannon weber says
this sounds so delicious, Abbe! i love everything in it...especially the parmesan, which i also could eat all on its own with no problem. Have fun this passover! how exciting that everyone's coming to visit.
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Sock Monkey Diva says
I like to use Parmigiano Reggiano grated on all of the different pastas I make...from lasagna to ravioli to penne!
Biz says
I love your quote at the top that it must be eaten daily! I am lucky in that my store sells the rinds of that cheese - I can usually get 3-5 good size rinds for under $4 - I put them in my lasagna soup and it adds just a bit of nuttiness to the soup. I already follow you everywhere else 😀
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Already subscribed!
Anonymous says
I love Parmigiano Reggiano!!
Liz Berg says
First of all, it was WONDERFUL to see you on Friday---thank you SO darn much for taking the time to come meet my family. You are a gem. Truly. I'm happy that you will have a full house for Passover--a lot of work, but I know you'll love it. So much more I could say (your posts are so packed full of fun), but just wanted to make sure I let you know I am grateful for your friendship. xoxo
Maureen | Orgasmic Chef says
That glass is a sign. Buy a lottery ticket. 🙂
I LOVE this pasta. The cheese, the cauliflower, raisins, tomatoes and pine nuts? Winners every one.
DeniseL says
I follow you on pinterest too - deniseleb
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DeniseL says
I love Parmigiano Reggiano shaved into a salad (and any other way you can imagine using it).
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JC says
I like Roasted Garlic-Parmigiano Broccoli .
Angie Schneider says
You sure that's made of glass? 🙂
This pasta has EVERYTHING I love..a truly comforting and delicious meal, Abbe.
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Elena says
I use it when bake lasagna
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Kitchen Riffs says
You've got a lot going on! You'll have a great time with your family. Particularly fun to have Alex and Zoe at home. Plus the boyfriend. 😉 Parmigiano Reggiano is so good, isn't it? One of my favorite cheeses, particularly in anything pasta-related. Good recipe -- lots going on in it, and it looks so tasty. Thanks.
traveler says
I use Parmigiano-Reggiano with a frittata and as well with Chicken Piccata. saubleb(at)gmail(dot)com
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Nancy says
I like soup cooked with a Parmigiano rind and served with extra Parmigiano grated on top.
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I love Parmagiano in my cream,. garlic sauce over pasta.
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