Makes 4 main course servings. Difficulty
12 ounces dried gf spaghetti 2 Tablespoons golden raisins Pinch of saffron threads 1 head cauliflower, each floweret cut the long way into several pieces 2 Tablespoons extra-virgin olive oil 2 small red onions, sliced thin 4 plum tomatoes, peeled, seeded & chopped 4 garlic cloves, minced 4 anchovies, drained, rinsed & minced 1 Tablespoon capers, drained & rinsed 1 bay leaf 1 teaspoon red wine vinegar Salt and freshly ground black pepper to taste 1/2 cup Parmigiano-Reggiano cheese, grated 1/4 cup Italian parsley, chopped
In a small bowl soak raisins in about 2 tablespoons of warm water.
In a separate small bowl, steep saffron threads. Set both bowls aside.
Blanch cauliflower in a large pot of salted boiling water until just tender. Drain and immediately submerge cauliflower in a bowl of ice water to halt cooking process. Dry cauliflower on paper towels.
In a large, deep skillet heat olive oil over medium heat. Add red onions and garlic; sautéing until softened, about 5 minutes. Stir in tomatoes, anchovies, capers and bay leaf; cook, stirring occasionally, for about 10 minutes. Stir in raisins with their liquid, saffron with it’s liquid, cauliflower and vinegar. Season to taste with salt and freshly ground black pepper. Simmer for about 10 minutes. Discard bay leaf.
While sauce is simmering prepare pasta according to package directions. Drain.
Toss sauce with hot pasta. Add Parmigianno-Reggiano and Italian parsley; tossing until just mixed.
We used Tinkyada’s spaghetti with great results. To purchase please click the link below in our Recommended Tools section.