“Vegetables are the past, present, and future of cooking. Michael Natkin’s ability to go global with their preparation sets his new book apart from the pack!” ~ Tom Douglas chef/owner of Dahlia Lounge
Sweet, Spicy and Salty Sicilian Spaghetti with Cauliflower
Earlier this year, I discovered Michael Natkin’s award winning blog Herbivoracious. His recipes are so enticing that I purchased his cookbook by the same name. He elevates vegetables to a whole new level with the addition of ingredients that are full of robust flavor.
This Sicilian spaghetti is a perfect example of his bold flavor combinations.
This dish is one of Michael’s favorite recipes in his cookbook.
- 1 head of cauliflower, broken into large florets
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- 4 garlic cloves, thinly sliced
- 1 teaspoon fennel seeds
- ½ teaspoon red pepper flakes
- Kosher salt
- Zest and juice of 1 orange
- Juice of half a lemon
- 3 tablespoons capers
- ¼ cup raisins, plumped in hot water and drained
- 1 pound of spaghetti (NOTE: I used quinoa pasta)
- 1/3 cup toasted pine nuts
- Freshly ground black pepper
- Fresh parsley for garnish
- Freshly grated Parmesan (omit for vegan)
For preparation instructions go here to the Herbivoracious blog site.