{"id":899,"date":"2022-04-06T20:10:42","date_gmt":"2022-04-06T20:10:42","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\/"},"modified":"2022-04-06T20:10:42","modified_gmt":"2022-04-06T20:10:42","slug":"pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\/","title":{"rendered":"Pasta with Sicilian cauliflower with raisins and pine nuts"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Pasta with Sicilian cauliflower with raisins and pine nuts<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>Today we cook a <strong>poor dish of the Sicilian tradition<\/strong>, perfect for taking advantage of a typical vegetable of the winter season, as well as a precious ally for our health.  Sicilian-style pasta with cauliflower is an excellent recipe to make cauliflower tasty and tasty, which perhaps not everyone appreciates.  I, for one, have always hated the unpleasant smell it releases when cooking and I discovered this dish thanks to my grandmother, who didn&#8217;t give up on me in order to change my mind about this vegetable, proposing it to me in this <strong>looks more crunchy<\/strong>.  Cauliflower exists in many colors, and belongs to <strong>Cruciferous family<\/strong>, the same as broccoli and cabbage, and shares numerous properties with them, such as high water and fiber content.  Cauliflowers also have a low calorie content and are very rich in minerals and vitamins, with a purifying and antioxidant action.  And it really is <strong>the high presence of sulfur<\/strong> to be responsible for the annoying smell that is released during cooking and soon invades the room.  To limit this inconvenience we can add a few <strong>bay leaf in the water<\/strong> in which we are going to cook the cauliflower.  Also because it would be a real shame to give up on this vegetable, with its delicate flavor that lends itself well to the most varied combinations.  The winning cards of <strong>pasta with Sicilian cauliflower<\/strong>are in fact the combination of cauliflower, previously blanched, with a mix of onion, anchovies, breadcrumbs that are toasted, and last but not least, raisins.  The contrast that is created in textures, with the crunchiness of the bread and the creamy of the cauliflower, coexists with the contrast between the sweetness of the raisins and the salty of the anchovy.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White cauliflower: 300 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White onion: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Anchovies in oil: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Breadcrumbs: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated Parmesan: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Raisins withered: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Toasted pine nuts: 2 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fusilli: 140 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>5 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>35 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>380 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>We clean the cauliflower, removing the outer leaves by cutting the base with the knife.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>With the knife we \u200b\u200bengrave at the base of the various tops, thus dividing them from the central stem.  If the buds are large we can separate them further.  We rinse the buds with fresh water and boil them in hot salted water for about 20 minutes.  The cooking time can vary according to the size of the buds, so we can check the consistency with a fork.  If we want the cauliflower to fall apart during cooking, creating a cream, let it cook until it feels very soft with a fork, if instead we want to keep whole and crunchy pieces of cauliflower, drain it al dente.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275841_858_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275841_858_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>While we wait for the cauliflower to be ready, let&#8217;s prepare the other ingredients.  Let&#8217;s put the raisins in a glass containing lukewarm water.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275841_936_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275841_936_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>We toast the breadcrumbs in a very hot non-stick pan, turning from time to time to prevent it from burning too much.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_792_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_792_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>We put a pot full of water on the fire (we can use the cooking water of the cauliflower), and once it reaches a boil, we will cook our fusilli.<\/p>\n<\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>In a pan, heat a little oil and add the chopped onion.  When it becomes soft, add the anchovy fillets, keeping the heat medium and stir with a spoon to melt it, and prevent it from burning.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_90_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_90_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>At this point, add the cauliflowers and a tablespoon of cooking water (or pasta water), to keep the preparation soft.  Let&#8217;s cook for a few minutes, add the raisins and toasted pine nuts.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_483_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_483_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>Drain the pasta in the sauce, mixing well and adding the breadcrumbs to the top.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_44_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649275842_44_Pasta-with-Sicilian-cauliflower-with-raisins-and-pine-nuts.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<p class=\"has-medium-font-size\"><strong>storage<\/strong><\/p>\n<p>We can store our cauliflower pasta for <strong>2-3 days in the fridge<\/strong>in closed container.<\/p>\n<p class=\"has-medium-font-size\"><strong>Variants<\/strong> <\/p>\n<p>There are numerous variations that we can taste around or create ourselves.  As already mentioned, we can cook the cauliflower until it is nice and soft, so that in the pan it melts to form a cream, to which <strong>add saffron<\/strong>before going to season the pasta.<\/p>\n<p>The dish is already tasty, but we can finish with grated <strong>caciocavallo or pecorino<\/strong>.<\/p>\n<p class=\"has-medium-font-size\"><strong>Curiosity<\/strong><\/p>\n<p><strong> <\/strong>There are many varieties of this curious vegetable on the market.  White, purple, orange and green, to color our table, like a painter&#8217;s palette.  <\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White cauliflower: 300 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White onion: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Anchovies in oil: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Breadcrumbs: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated Parmesan: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Raisins withered: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Toasted pine nuts: 2 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fusilli: 140 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>5 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>35 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>380 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Pasta with Sicilian cauliflower with raisins and pine nuts Today we cook a poor dish of the Sicilian tradition, perfect for taking advantage of a typical vegetable of the winter season, as well as a precious ally for our health. Sicilian-style pasta with cauliflower is an excellent recipe to make cauliflower tasty and tasty, which [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[109,108,91,110,90],"class_list":["post-899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-pasta","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with Sicilian cauliflower with raisins and pine nuts - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta with Sicilian cauliflower with raisins and pine nuts - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Pasta with Sicilian cauliflower with raisins and pine nuts Today we cook a poor dish of the Sicilian tradition, perfect for taking advantage of a typical vegetable of the winter season, as well as a precious ally for our health. Sicilian-style pasta with cauliflower is an excellent recipe to make cauliflower tasty and tasty, which [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-06T20:10:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/pasta-cavolfiore.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"853\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Pasta with Sicilian cauliflower with raisins and pine nuts\",\"datePublished\":\"2022-04-06T20:10:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\\\/\"},\"wordCount\":784,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/pasta-cavolfiore.jpg\",\"keywords\":[\"first courses\",\"italian first courses\",\"italian kitchen\",\"pasta\",\"recipes\"],\"articleSection\":[\"Pasta\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/pasta-with-sicilian-cauliflower-with-raisins-and-pine-nuts\\\/\",\"name\":\"Pasta with Sicilian cauliflower with raisins and pine nuts - 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