Prep 0 mins
Cook 25 mins
Cauliflower (in particular) is so delicious when cooked this way. Add the other ingredients and got yourself a winner. Recipe from Tyler's Ultimate, by Tyler Florence
- 1 head cauliflower, cored and broken into small florets
- 1⁄2 cup extra virgin olive oil
- 2 anchovy fillets, mashed to a paste with the side of a large knife
- coarse salt
- 1⁄4 cup raisins
- 1⁄4 cup pine nuts, toasted
- 1⁄2 lemon, zest of
- 1⁄2 cup panko breadcrumbs (Japanese bread crumbs)
- fresh ground black pepper
- 1 lb spaghetti
- 1⁄2 bunch fresh flat-leaf parsley, chopped
- freshly grated parmigiano-reggiano cheese, for serving
- Preheat oven to 350°.
- Bring a large pot of water to a boil.
- Place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat.
- Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
- Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
- Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
- Stir in raisins and pine nuts, and cook until just heated through.
- Remove from heat and cover; set aside.
- Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper.
- Toss to coat crumbs with oil, and spread into an even layer.
- Bake until lightly browned and crunchy, about 10 minutes.
- Set aside.
- Add salt and return to boil; add spaghetti and cook according to package directions.
- Drain, and add to a large bowl.
- Drizzle with remaining 2 tablespoons oil; toss to coat.
- Top with cauliflower mixture, parsley, and lemon juice.
- Gently toss to combine.
- Sprinkle with panko and cheese; serve immediately.