Weeknight Wednesday: Sicilian Cauliflower Pasta

Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays. Here’s one that is both quick and tasty.

Sicilian Cauliflower Pasta

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I was skeptical that the combination of pasta and cauliflower would work, but it does.

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To make it even quicker I bought a bag of pre-cut cauliflower.

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I did break the florets into smaller pieces.

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Frying in the pan.

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Surprisingly good!

Sicilian Cauliflower Pasta

Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 15 minutes | Servings: 4 servings | Difficulty: Easy


Kosher salt
12 ounces whole-wheat penne
1/2 head cauliflower
2 tablespoons extra-virgin olive oil
3 tablespoons golden raisins
1 clove garlic, finely chopped
Pinch of red pepper flakes
1 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 tablespoon fresh lemon juice
2 tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional)


Bring a pot of salted water to a boil. Add the pasta and cook as the label directs.

Reserve 3/4 cup of the cooking water, then drain the pasta.

Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it’s fine if some small florets remain whole).

Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes.

Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.

Serves: 4; Calories: 292; Total Fat:6.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 48 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 3 milligrams; Sodium: 143 milligrams

Source: http://m.foodnetwork.com/recipes/recipe/610482

Tags: , , , , , , , , , , , , , , , , , , , , , , , ,

Categories: Cheese3, Fruit 2, Italian, kosher, Main Dish 3, Pasta, Recipes, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

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