Spaghetti con Cavolfiore (Spaghetti with Cauliflower)
Spaghetti with cauliflower is a simple dish, suitable for vegetarians or vegans with a plant-based cheese substitution. It combines zest of tomato sauce and herbs with sweetness of raisins and a touch of honey.
Equipment
- 1 pasta pot
- 1 pasta colander
- 1 sauté pan
Ingredients
- 1 cauliflower small
- 8 oz spaghetti regular or gluten free
- 14 oz tomato sauce with garlic and basil
- 1 shallot
- 1/3 cup raisins
- 3 Tbsp olive oil
- 1/2 Tbsp fresh basil finely chopped
- 2 tsp Italian seasoning
- 1 tsp honey
- salt and pepper to taste
- 2 Tbsp pecorino Romano grated
Instructions
- Chop cauliflower and shallot into small pieces.
- Heat up olive oil and start sautéing shallots.
- When they become translucent, add cauliflower with a bit of salt and pepper and continue sautéing till cauliflower is half done.
- Add raisins, spices, more salt and pepper, and sauce, lower the heat, cover and let it all simmer.
- In a meanwhile, boil pasta according to directions, drain, reserving about 1/3 cup of pasta water and add it to the simmering cauliflower.
- Add a bit of honey and stir in pecorino Romano at the very end.
- Add spaghetti, tossing it to cover with sauce and let it simmer for another 20-30 seconds.