Time: 30 min.
Complexity: easily
Servings: 4

A recipe for penne pasta cooked with Sicilian-style cauliflower. Large cauliflower florets were grated and sautéed with raisins and garlic. Then, they were tossed with penne pasta and Pecorino Romano cheese, drizzled with lemon juice, and sprinkled with Parmesan.

Ingredients:

• 350 g of whole wheat penne pasta
• 1/2 head of cauliflower
• 2 tbsp. l. olive oil
• 3 tablespoons light raisins
• 1 clove of garlic, finely chopped
• A pinch of dried pepper flakes
• 1 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tbsp. freshly squeezed lemon juice
• Coarse salt
• 2 tbsp. grated on a fine grater Pecorino Romano cheese or Parmesan
• Grated Parmesan, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

penne pasta, cauliflower, raisin, garlic, red pepper flakes, parsley, dill, lemon juice, Pecorino Romano cheese, Parmesan cheese

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Preparation:

Step 1
• Bring a saucepan of salted water to a boil. Add the penne pasta and cook for the amount of time indicated on the package. Set aside 1/2 cup of the stock for the sauce, and discard the remaining liquid.
Step 2
• Separate the cauliflower into florets, discarding the stems. Grate the larger florets on a coarse grater. Heat the olive oil in a large skillet over medium-high heat.
  
  Add the cauliflower, raisins, garlic, red pepper flakes, and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is lightly browned, about 4 minutes.
Step 3
• Remove the pan from the heat, stir in the pasta, parsley, dill, lemon juice, and cheese, then add 1/2 cup of the remaining broth. Divide the pasta into portions and sprinkle generously with cheese.

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