Orecchiette with Cauliflower, Pine Nuts and Raisins

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!

Makes 2-3 servings

Ingredient List:

• Extra virgin olive oil
• 2 cloves fresh garlic, peeled, left whole
• ½ cup pine nuts
• ½ cup golden raisins
• 1/3 head cauliflower, small florets
• Sea salt
• Crushed red pepper flakes
• ½ cup white wine
• 8 ounces orecchiette pasta
• 2-3 sprigs fresh flatleaf parsley, coarsely chopped

Step By Step Instructions:

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, a light seasoning of salt and crushed red pepper flakes to your taste. Add wine and cover. Simmer for 10-15 minutes.

While the cauliflower cooks, bring a pot of salted water to the boil (enough to cover the pasta). Cook the pasta al dente, 7-9 minutes. Using a slotted spoon, spoon the pasta right from the cooking water into the cauliflower mixture. Cook, stirring for 30 seconds. Serve immediately, garnished with parsley.