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Sicilian Cauliflower Pasta | “Pasta con i Broccoli Arriminati” Recipe

When my Calabrian spouse, Eva, instructed me that this cauliflower pasta is one among Italy’s “greatest pasta dishes,” I used to be certain she was exaggerating. After which I tasted it… I ought to have recognized she wasn’t mendacity—do you perceive how troublesome it’s for a Calabrian to offer such a giant praise to Sicily?


Pasta con i Broccoli Arriminati | Italian Cauliflower Pasta Recipe

“Pasta con i Broccoli Arriminati” is a unprecedented dish, one that’s most likely not like any form of pasta you’ve tried earlier than. Like numerous Sicilian meals, it embraces a candy and bitter taste that’s to die for. The cauliflower, onions and raisins present the candy whereas the olive oil, anchovies and black pepper preserve it rooted with savory chunk.

What Makes Cauliflower Pasta So Nice?

As a result of cauliflower works equally nicely with candy and savory tastes (try our cauliflower dessert fritters!), it lends itself completely to the flavors of Sicilian delicacies. Past the nice taste, although, is an equally spectacular texture. Right here we see one other type of distinction: the cauliflower cooks down right into a creamy mash which is then paired with a crunchy, breadcrumb topping.

The Proper Pasta Form

Historically, bucatini is used. We extremely suggest sticking to this form, as a result of it’s good. Not that we will clarify why! Typically sure pasta shapes work with a selected sauce in a completely ineffable manner. That is a type of dishes.

Not {that a} thick spaghetti wouldn’t be nice, however bucatini is simply wonderful with this sauce.

Watch the Pasta Grammar video the place we make Cauliflower Pasta right here:


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Makes: 2 servings

Prepare dinner Time: 45 minutes

For this recipe, you will have:

  • 1/2 cup (80g) raisins

  • Salt

  • About 1/2 of a big cauliflower head, trimmed into florets

  • 5 tbsp further virgin olive oil

  • 1/2 giant onion, sliced

  • 4 anchovies (preserved beneath oil)

  • Contemporary black pepper

  • 1/4 cup (35g) dry bread crumbs

  • 3 tbsp (30g) pine nuts

  • 5.5 oz. (160g) bucatini pasta, or two servings to style

  • Massive pot

  • Slotted spoon

  • Massive skillet

  • Wood spoon

  • Ladle

  • Small skillet

  • Tongs or a spaghetti fork

Place the raisins in a small bowl of heat water and go away them to soak.

Carry a big pot of water to boil and salt it generously. Add the cauliflower florets and boil till tender—about 10 minutes. Take away them with a slotted spoon and put aside. Don’t throw away the water! In truth, preserve it simmering on the range: we’ll use it to assist make the sauce and pasta.

Add 3 tbsp of olive oil and the sliced onion into a big skillet and produce as much as medium warmth. As soon as the onion is tender, add the anchovies and stir them in till they break aside and start to dissolve.

Add the boiled cauliflower, plus just a few ladlefuls of the recent cauliflower water. Carry the liquid to a simmer, add a beneficiant sprinkle of black pepper, and let the cauliflower prepare dinner for about 10 minutes. As wanted, proceed so as to add extra scorching water into the pan to keep up moisture and a wholesome simmer.

Whereas the cauliflower cooks, you may toast the bread crumbs. Add the remaining olive oil right into a small skillet over excessive warmth. Pour within the bread crumbs and toast them, stirring or tossing incessantly, till they’re browned and crispy. Stir in some black pepper to style and put aside for later.

After the cauliflower has been cooking for about 10 minutes, drain the raisins and add them into the pan, together with the pine nuts. Proceed to simmer the sauce, including scorching water as wanted, and mash the cauliflower with a fork because it softens. You need to have a thick, creamy sauce in the long run.

Carry the cauliflower water again to a rolling boil and add the pasta in. Prepare dinner as directed by the bundle, however set a timer for 2-3 minutes lower than the advisable “al dente” prepare dinner time. When the pasta is prepared, use tongs to switch it into the sauce. Stir all collectively over medium/excessive warmth till the pasta is al dente to your style. Add scorching water as wanted to skinny the sauce and preserve it simmering till the pasta is cooked.

Serve instantly, topped with loads of the toasted bread crumbs.

Buon appetito!

When you get pleasure from this recipe, you may like Spaghetti allo Scammaro! Trying to strive extra Sicilian meals? Laborious to go flawed with Arancini!


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