An easy but full of flavour supper dish from ” Chilli Notes” by Thomasina Miers.
Ingredients
- 1 whole cauliflower cut into 3cm-4cm florets
- 5 tbsps olive oil
- 1 tsp caster sugar
- 50 g raisins
- 1 tsp crushed fennel seeds
- 2 chiles de Arbol finely chopped
- 1 large onion finely chopped
- 2 plump garlic cloves peeled and chopped
- 150 ml white wine
- 320 g wholewheat penne
- 30 g pine nuts toasted
- a handful chopped parsley
- 50-60 g pecorino finely grated
Servings:
Instructions
- Bring a large pan of water to the boil. Add the florets and simmer for a few minutes, just enough to get rid of their crunch. Using a slotted spoon, transfer the cauliflower to a sieve, reserving the water for the pasta.
- Heat 2 tbsps of the oil in a wide bottomed frying pan. When its hot add the cauliflower and a tsp sugar. Fry over a high heat for about 5 minutes, turning the florets until coloured on all sides.
- Turn the heat right down and add another 2 tbsps olive oil, the raisins, crushed fennel seeds, chilli and onion. Cook for another 5 minutes, stirring once, then add the garlic and cook for a few minutes more until the onion is soft and translucent.
- Add the wine, increase the heat a little and simmer until the wine is thick and syrupy. Meanwhile, bring the cauliflower water back to a vigorous boil, add the pasta and cook until al dente. Drain the pasta, reserving half a cup of the cooking water.
- Toss the pasta in the cauliflower then drizzle with the remaining olive oil and scatter with the pine nuts, parsley and grated Pecorino. If it looks a little dry moisten with a little of the reserved cooking water.
- Check for seasoning and serve at once.
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