Whole-Wheat Spaghetti with Cauliflower and Raisins
The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste.
| 6 | tablespoons extra-virgin olive oil |
| 6 | medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons) |
| 6 | anchovy fillets , finely minced (about 1 tablespoon) (see note) |
| 1/2 | teaspoon red pepper flakes |
| | |
| 1 | small head cauliflower , cut into 1-inch florets |
| 1/2 | cup golden raisins , coarsely chopped |
| 1/2 | cup pine nuts , toasted and coarsely chopped |
| 3 | tablespoons coarsely chopped fresh parsley leaves |
| 1 - 2 | tablespoons juice from 1 lemon (see note) |
| 1 | pound whole-wheat spaghetti (see note) |
| 1 | ounce grated Pecorino Romano cheese (about 1/2 cup) |
Instructions
1. Combine 4 tablespoons oil, garlic, anchovies, red pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.
2. Heat remaining 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and ¼ teaspoon salt; cook, stirring occasionally, until well browned and tender, 10 to 12 minutes.
3. Push cauliflower to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with cauliflower and cook for 1 minute longer. Remove skillet from heat and stir in raisins, pine nuts, parsley, and lemon juice.
4. Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
5. Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve immediately.
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