Sicilian Spaghetti with Pan-Roasted Cauliflower

“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.

Sicilian spaghetti with pan roasted cauliflower

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.



Patricia Rio
This entry was posted in Entrées. Bookmark the permalink.
Print Friendly