The typical pasta with stirred cauliflower from Sicilian cuisine is actually called “pasta with stirred broccoli” because in Sicily, cauliflower is called broccoli.
Those who say they don’t like cauliflower or even refuse to hear about it have never tasted this recipe.
Anchovies, raisins, saffron, and breadcrumbs make this dish a feast of flavors and textures, says someone who doesn’t particularly love cauliflower.
Of course, in every corner of Sicily, you’ll find this recipe with additional ingredients, and I’m sure they’ll all be delicious. How do you prepare them? Tell me so next time I can try too.
Below, I’ll leave you other first courses with winter vegetables, and then right after the photo, let’s find out how to prepare pasta with stirred cauliflower!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta with Stirred Cauliflower
- 12 oz spaghetti (or bucatini)
- 1 cauliflower (medium)
- 1 onion
- 5 fillets anchovies
- 2/3 oz raisins
- 2/3 oz pine nuts
- 1 tsp saffron
- 1 1/2 tsp tomato paste
- to taste salt
- to taste black pepper
- to taste breadcrumbs
Preparation of Pasta with Stirred Cauliflower
To prepare the Pasta with Stirred Cauliflower, first, set a pot filled with lightly salted water on the stove to cook the cauliflower.
You will also cook the spaghetti in this same water.
Meanwhile, as the water reaches a boil, clean the cauliflower and cut it into florets, cook them for 8/9 minutes.
They should be cooked but still intact.
Meanwhile, soak the raisins in a little warm water, finely chop the onion and anchovy fillets.
Sauté the onions in a little extra virgin olive oil, and when they begin to turn translucent, add the anchovy fillets and stir.
They need to break down, so dissolve the saffron in a little hot water taken from the pot where you cooked the cauliflower.
Drain the raisins and add them to the pan with the onions, pour in the saffron, tomato paste, and pine nuts, and stir.
After a few minutes, add the cauliflower and cook for at least 15/20 minutes, mashing the cauliflower florets with the wooden spoon.
Stir often, salt, and pepper.
Meanwhile, bring the cauliflower cooking water back to a boil and cook the spaghetti al dente.
Drain them with a slotted spoon directly into the pan with the sauce, finishing the cooking by gradually adding the hot cooking water.
Toast the breadcrumbs for a few moments, then plate, sprinkling each dish with breadcrumbs.
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How to Store Sicilian Stirred Pasta
As we know, pasta is best eaten freshly prepared, but the sauce can be prepared even 1 day in advance and kept in the refrigerator well-sealed in an airtight container.
