Pasta with Cauliflower Palermitana Style

Made with cauliflower, sweetened with pine nuts and raisins, flavored with onion, a bit of double-concentrated tomato paste for color, and anchovy fillets in oil for a bold, distinctive taste.
Pasta with Cauliflower Palermitana Style
Made with cauliflower, sweetened with pine nuts and raisins, flavored with onion, a bit of double-concentrated tomato paste for color, and anchovy fillets in oil for a bold, distinctive taste.
Steps
- 1
Clean the cauliflower, cut it into pieces, rinse, and blanch in a pot of salted water. Do not discard the cauliflower cooking water, as you will use it to cook the pasta.
- 2
Finely chop the green onion and add it to a large saucepan with a bit of olive oil. Sauté over low heat for a few minutes. Add the anchovies, pine nuts, and raisins, then stir in the tomato paste and cook for a couple of minutes.
- 3
Add the cauliflower, season with salt and pepper, pour in a ladle of the cauliflower cooking water, cover, and cook over low heat for about 25 minutes. At this point, remove some of the sauce and set it aside.
- 4
Cook the pasta in the same water used for the cauliflower. When the pasta is a couple of minutes from being done, transfer it to the saucepan with the sauce, mix well, and finish cooking.
Serve the pasta topped with the reserved sauce and a sprinkle of toasted breadcrumbs.
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