Spaghetti With Cauliflower |
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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A Greek spaghetti dish featuring tomatoes, cinnamon, raisins and pinenuts along with cauliflower. Recipe courtesy of Fast Expert in Food and Wine Magazine. Ingredients:
5 tablespoons extra virgin olive oil |
1/4 cup panko breadcrumbs (japanese bread crumbs) |
1 medium onion, halved and sliced thinly |
1 head cauliflower (1 1/2 lbs.cut into 1-inch florets) |
2 large garlic cloves, minced |
1 teaspoon cinnamon |
3 cups chicken stock |
2 tablespoons white vinegar |
1/2 cup tomato sauce |
1 tablespoon tomato paste |
1/4 cup golden raisin |
1 lb spaghetti |
salt & freshly ground black pepper |
1/4 cup pine nuts, toasted |
Directions:
1. Bring a large pot of water to a boil. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the panko and toast until golden, about 1 minute. Transfer to a plate. Wipe out skillet and heat remaining 3 tablespoons of olive oil. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower, garlic and cinnamon and cook for 1 minute. Add the stock, vinegar, tomato sauce and tomato paste, raisins and bring to a simmer. Cover partially and cook until the cauliflower is just tender, about 10 minutes.
2. Meanwhile, salt the boiling water, add the spaghetti and cook until al dente. Drain.
3. Add the spaghetti to the cauliflower and toss to coat. Season with salt and pepper, to taste, and cook over moderate heat, tossing, until the sauce thickens, about 3 minutes. Transfer to serving bowls, garnish with the pine nuts and panko and serve immediately.
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