Updated: Jun 8
Fusilli with Cauliflower Recipe
A classic Tuscan pasta eaten during the winter months, fusilli with cauliflower is a comforting and well-balanced dinner. The mixture of flavors, like the sweetness from the raisins, and textures, like the nutty, crunchy bite of roasted pine nuts, creates a harmonious combination.
I added black garlic to this dish as a way of enhancing the flavor of anchovies; although this is entirely optional, I recommend trying it. Black garlic is different than regular garlic. Its the process of caramelizing the cloves by applying heat to the bulb, producing a sweet and slightly tangy taste that complements the other flavors in this pasta dish. I usually find it in the herbs section of Whole Foods. If you are unfamiliar with black garlic, give it a try. Its wonderful added to pickling liquids or spread out on a piece of toast and topped with shaved Virginia ham and a slice of tomato.
1 lb. fusilli pasta
1 cauliflower florets ( about 4 cups)
1 onion, diced (about 1 1/2 cups)
2 cups tomato sauce
4 tablespoons olive oil
3 tablespoons pine nuts
3 tablespoons raisins
3 black garlic cloves, chopped (optional)
1/2 tablespoons anchovy paste
Salt and pepper
Yields: serving for 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Cut the cauliflower florets.
Cook in boiling salted water for 5 minutes. Remove with a slotted spoon and place in an ice bath to stop the cooking.
In a saucepan, place the olive oil, cook the onions until translucent.
Add the black garlic (if using) along with the anchovy paste. Cook for 5 minutes, then add the tomato sauce.
Cover and simmer for 20 minutes.
Add the cooked cauliflower, the raisins and the pine nuts.
Simmer for 10 minutes more.
Cook the pasta in boiling salted water.
Drain the pasta and place in a bowl.
Top with the warm sauce.