Reviews (1)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       02/21/2008   Wonderful and delicious. I also made it with broccoliflower to give it a little more color. It's a big favorite for serving company.

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Gallery Cauliflower and Pasta Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1/2 cup pine nuts 1/2 cup golden raisins 3 tablespoons olive oil 4 cloves garlic, peeled and minced 1 medium head cauliflower, rinsed and trimmed to 1-inch pieces 1/2 teaspoon red-pepper flakes 7 anchovy fillets, minced 3 tablespoons capers 1 cup white wine Coarse salt and freshly ground pepper 1 pound dried rigatoni 10 fresh basil leaves, very thinly sliced Roasted Pepper

Gallery Cauliflower and Pasta

Recipe Summary Servings: 4

Cauliflower and Pasta

Cauliflower and Pasta

Cauliflower and Pasta

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/2 cup pine nuts 1/2 cup golden raisins 3 tablespoons olive oil 4 cloves garlic, peeled and minced 1 medium head cauliflower, rinsed and trimmed to 1-inch pieces 1/2 teaspoon red-pepper flakes 7 anchovy fillets, minced 3 tablespoons capers 1 cup white wine Coarse salt and freshly ground pepper 1 pound dried rigatoni 10 fresh basil leaves, very thinly sliced Roasted Pepper

Directions

Heat a large skillet over medium-high heat. Add pine nuts, and toast, stirring frequently until golden brown, about 5 minutes. Set aside in a small bowl.

Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes.

Heat olive oil in the same large skillet over medium-low heat. Add garlic and cauliflower, and sauté until golden, about 5 minutes. Add pepper flakes, anchovies, capers, and wine. Simmer 2 to 3 minutes. Meanwhile, drain raisins, discarding water. Add raisins; season with salt and pepper. Cook, covered, 10 to 12 minutes, until cauliflower is fork-tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.

Meanwhile, bring a pot of water to a boil. Add salt and rigatoni, and cook until pata is just tender, about 10 minutes or following label instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with basil and pine nuts. Garnish with roasted pepper.

Reviews (1)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       02/21/2008   Wonderful and delicious. I also made it with broccoliflower to give it a little more color. It's a big favorite for serving company.

Reviews (1)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       02/21/2008   Wonderful and delicious. I also made it with broccoliflower to give it a little more color. It's a big favorite for serving company.  

 Martha Stewart Member

Rating: Unrated 02/21/2008

Wonderful and delicious. I also made it with broccoliflower to give it a little more color. It’s a big favorite for serving company.

Rating: Unrated

All Reviews for Cauliflower and Pasta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cauliflower and Pasta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest