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Bucatini with cauliflower and raisins

Meat-free Mondays will never be boring again. Michael Diacono makes a pasta dish with an unlikely combination of cauliflower, raisins and Pecorino. 

Bucatini with cauliflower and raisins

Ingredients
  • 1 small cauliflower, cut into florets
  • 250g bucatini
  • ½ onion
  • 1 clove garlic
  • 3 - 4 anchovies
  • ½ tsp chilli flakes
  • Salt and pepper
  • Handful parsley
  • Handful raisins
  • Handful pine nuts, toasted
  • Pecorino Romano


Method
  1. Boil the cauliflower florets in boiling water for a few mins.
  2. Take the cauliflower out of the water and boil the pasta in the same pot
  3. Fry the onions in olive oil with the garlic.
  4. Add the whole anchovies, raisins and chilli flakes.
  5. Add the cauliflower and season with salt and pepper and add a little parsley.
  6. If the sauce is a little dry add some water from the pot in which the pasta is cooking.
  7. Add the pasta and the pecorino.
  8. Add the pine nuts.


This recipe first appeared on Gourmet Today TV, aired on TVM on 16 July, 2016. 

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