Cauliflower, Anchovy and Raisin Spaghetti
My this was a big jumbly mix of flavours, salty anchovies, sweet caramelised onion and raisins sprinkled with parmesan ? I wasn't convinced, but having all the ingredients to make it, I thought it was worth a try. I really like roasted cauliflower and with the addition of all these other ingredients, the result was very pleasing, different, but a good different. The recipe is from Olive Magazine.
Ingredients
Serves 4
cauliflower 1, cut into florets, leaves reserved
olive oil 3 tbsp
sweet smoked paprika ½ tsp
dried chilli flakes a large pinch
red onion 1, thinly sliced
garlic 2 cloves, thinly sliced
anchovies in olive oil 3, drained and chopped
white wine 175ml
spaghetti 350g
raisins 50g
flat-leaf parsley ½ a small bunch, finely chopped
pine nuts a handful, toasted, to serve
parmesan finely grated to serve (optional)
cauliflower 1, cut into florets, leaves reserved
olive oil 3 tbsp
sweet smoked paprika ½ tsp
dried chilli flakes a large pinch
red onion 1, thinly sliced
garlic 2 cloves, thinly sliced
anchovies in olive oil 3, drained and chopped
white wine 175ml
spaghetti 350g
raisins 50g
flat-leaf parsley ½ a small bunch, finely chopped
pine nuts a handful, toasted, to serve
parmesan finely grated to serve (optional)
Method
Heat the oven to 220C. Toss the cauliflower florets and leaves in a bowl with 2 tbsp of olive oil, the paprika, chilli flakes and some seasoning. Roast for 25 minutes until charred and softened.
Meanwhile, heat the remaining oil in a large non-stick frying pan and fry the onions over a medium-high heat for 8-10 minutes or until softened and starting to caramelise. Reduce the heat, add the garlic and anchovies, and cook for 2 minutes. Tip in the white wine and bubble fiercely until reduced by about two-thirds.
Cook the spaghetti in a large pan of lightly salted boiling water according to pack instructions, then drain, reserving some of the cooking water, and tip back into the pan.
Add the cauliflower to the onion mixture and any crusty bits from the baking tray, and mix. Stir in the raisins and parsley, then tip everything into the spaghetti along with 2-3 tbsp of the cooking water and mix well.
Divide between four bowls and serve with the pine nuts and parmesan sprinkled over.
Heat the oven to 220C. Toss the cauliflower florets and leaves in a bowl with 2 tbsp of olive oil, the paprika, chilli flakes and some seasoning. Roast for 25 minutes until charred and softened.
Meanwhile, heat the remaining oil in a large non-stick frying pan and fry the onions over a medium-high heat for 8-10 minutes or until softened and starting to caramelise. Reduce the heat, add the garlic and anchovies, and cook for 2 minutes. Tip in the white wine and bubble fiercely until reduced by about two-thirds.
Cook the spaghetti in a large pan of lightly salted boiling water according to pack instructions, then drain, reserving some of the cooking water, and tip back into the pan.
Add the cauliflower to the onion mixture and any crusty bits from the baking tray, and mix. Stir in the raisins and parsley, then tip everything into the spaghetti along with 2-3 tbsp of the cooking water and mix well.
Divide between four bowls and serve with the pine nuts and parmesan sprinkled over.
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