Cauliflower has a shape similar to that of radiatore pasta giving you the impression that you’re eating more pasta than you actually are.
- ⅓ cup golden raisins
- ⅓ cup slivered sun-dried tomatoes
- 1½ cups very hot water
- 2 slices (1 ounce each) multigrain sandwich bread, finely crumbled
- 8 ounces radiatore or short fusilli pasta
- 1 tablespoon olive oil
- 4 cups small cauliflower florets
- 5 cloves garlic, minced
- 2 teaspoons anchovy paste
- ¼ teaspoon salt
- ½ teaspoon red pepper flakes
- ⅓ cup grated Parmesan cheese
1. In a small bowl, combine the raisins, sun-dried tomatoes, and hot water. Let stand until the raisins have softened, about 10 minutes.
2. Meanwhile, in a small ungreased skillet, toast the crumbled bread over low heat until lightly crisped and golden brown, about 3 minutes. Remove from the heat.
3. In a large pot of boiling water, cook the pasta according to package directions. Drain and transfer to a large bowl.
4. Meanwhile, in a large nonstick skillet, heat the oil over low heat. Add the cauliflower and cook, stirring frequently, until golden, about 5 minutes.
5. Add the raisins, sun-dried tomatoes, their soaking liquid, the garlic, anchovy paste, salt, and red pepper flakes. Cook until the cauliflower is tender, about 4 minutes.
6. Transfer the cauliflower mixture to the bowl of pasta. Add the breadcrumbs and Parmesan, and toss to combine.
Makes 4 servings.
Per serving: 380 calories, 7g total fat (2g saturated), 6mg cholesterol, 6g dietary fiber, 67g carbohydrate, 15g protein, 560mg sodium.
Good source of: folate, niacin, riboflavin, thiamin, vitamin C.