Sicilian Roasted Cauliflower Recipes

SICILIAN PASTA WITH CAULIFLOWER

Steps:

• Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
• Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
• Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

SICILIAN ROASTED CAULIFLOWER & BRUSSELS SPROUTS

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down.
• Trim the outer leaves and base from the cauliflower, then cut into small florets.
• Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves.
• Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside.
• Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads, then pour over 2 tablespoons each of the olive and garlic oils. Season well and mix together gently.
• Roast for 25 to 30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don't be alarmed, it adds a lovely smoky element to the overall flavour.
• Transfer the roasted cauliflower and sprouts to a serving bowl and add the pine nuts and raisins. Season to taste, then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.

HEALTHY SICILIAN CAULIFLOWER RICE

Steps:

• Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
• Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
• Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
• Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.

SICILIAN ROASTED CAULIFLOWER

Steps:

• Spread olive oil onto baking dish.
• Spread chopped cauliflower on baking dish and coat with olive oil already on dish.
• Put chopped olives, anchovies & garlic on cauliflower.
• Broil at 450° and check every 5-10 minutes Will not take much longer than 15 minute (Unless you like your cauliflower BLACK).
• Take out of oven and toss in salads, eat straight or use as a side dish!