Pasta with Cauliflower, Pine Nuts, and Raisins

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

• 2 heads cauliflower (about 2 lbs.)
• 2 nice sized onions, chopped
• 1/4 to 1/3 cup olive oil
• 2 small cans anchovy fillets
• 1 packet of Saffron (they are small little envelopes and if they are really empty than use 2 (but don't over do)
• 1/3 to 1/2 pack of pine nuts or what ever you like
• About 1/2 pack of raisins, rinse them first
• Salt (careful on this, because you salt the cauliflower and the anchovies are salty)
• Black pepper
• 1 lb. perciatelli (Grandma used spaghetti #8 too which I think is better)

Preparation:

Cook the cauliflower in enough boiling salted water to cover until fork tender-firm, about 10 minutes. Chop it in the water and set it aside -- the mixture should be thick and chunky. If not drain some water, but catch it in a bowl because is flavorful.

Sauté the onion in the olive oil until soft and tender and just golden. Add the anchovies and mash them, add the saffron, the nuts and the raisins then add the chopped cauliflower, with enough of the reserved water to keep the sauve from being dry. Simmer for 10 minutes covered.

While the sauce cooks do the bread crumbs:
Place bread crumbs in a heavy skillet and start to brown them. Do not leave them unattended because they will burn very easily. As the crumbs begin to turn toasty color add some olive oil and continue to turn them. When they achieve the desired color and toasty texture remove from the heat. If you use an iron fry pan keep turning until the pan cools or they will burn from the heat of the pan.

Remove cover, simmer an additional 10-15 minutes or until the sauce is thick enough. Season to taste with salt and pepper and set aside. Cook the perciatelli or whatever spaghetti you want in boiling salted water until tender. Drain but catch the water in a pot in case you need more water for the pasta. Gently toss with half of the cauliflower sauce. Dish individually and top with the sauce and the toasted breadcrumbs.

My mom was the greatest cook there was.
Bea

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