Sicilian Purple Cauliflower Cavatappi
- 1/4 cup golden raisins
- 1/4 cup dry white wine
- 1 large head purple cauliflower, florets separated and cut in to small pieces, stems chopped
- 1/4 cup olive oil
- 1 medium onion, finely diced
- 4 anchovy filets
- 1/3 cup pine nuts
- 2 tablespoons drained capers
- 2 small cloves garlic, thinly sliced
- zest of half lemon
- pinch red pepper flakes
- 1/3 cup fresh parsley leaves, finely chopped
- kosher salt
- 1 pound cavatappi pasta(or fusillior or ecchiette)
- 1/2 cup grated Parmiggiano or Grana Padano cheese
- Bring a large pot of salted water to a boil.
- Soak the raisins in white wine or water until plump, about 10 minutes. Drain, set aside.
- Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In a food processor, pulse the cauliflower in a few batches until the pieces are approximately pea-sized.
- Heat the oil in a large skillet over medium-high heat. When the oil is just about to smoke, add the onions and stir to coat. Stir the onions often until they begin to soften, about 3 minutes, then add the anchovies.
- Cook onions and anchovies another 2 to 3 minutes, stirring; mash anchovies with a wooden spoon.
- Add the pine nuts, raisins, capers, garlic, lemon zest, red pepper flakes and half of the parsley. Cook, stirring, until the pine nuts are golden, about 3 minutes.
- Add the cauliflower to the skillet, stir to combine evenly. Season with salt. Cook and stir frequently until the cauliflower has softened, 3 to 5 minutes. Cover; set aside.
- Add the cavatappi (or other pasta) to the large pot of boiling salted water and cook to al dente.
- Return the cauliflower to medium-high heat. Add 1⁄3 cup of the pasta water and bring to boil.
- Drain the pasta and combine it with the cauliflower. Toss. Add the grated cheese and toss again.
Top with remaining chopped parsley; serve immediately.