Sicilian Cauliflower with Bucatini Recipe

Traditional Sicilian Pasta Dish Made with Cauliflower

Aug 24, 2008 Liliana Tommasini

Cauliflower with bucatini is a popular Sicilian pasta dish which combines cauliflower with the flavours of anchovies, onions, garlic, pine nuts and toasted breadcrumbs.

It's the season when the farmers proudly display their cauliflower harvest in colourful rows on tables at the farmers' markets. The cauliflowers vary in size and colour, although the size or colour does not determine its quality.

According to the Quotations Page, Mark Twain once said " Cauliflower is nothing but a cabbage with a college education".

Cauliflower, along with broccoli, cabbage and kale, is a member of the Cruciferous family of vegetables. Its florets (curds) are attached to a thick stalk surrounded by green leaves.

Colourful Cauliflowers

Cauliflowers are not just white anymore; they also grow in colours of orange, green and purple. Regardless of the colour, cauliflower is low in fat and calories and loaded with Vitamin C and antioxidants.

Storing Cauliflower

When selecting a cauliflower, choose one that has no brown spots on its florets. The florets should not be small or have separated. It can be stored in a paper or plastic bag in the fridge for a week.

Preparing Cauliflower

To maximize the health benefits of cauliflower, it is best eaten raw or steamed and served with either a drizzle of olive oil or lemon juice. Cauliflower florets can also be steamed and served with cheese or béchamel sauce or dipped in batter and fried (cauliflower fritters). Cream of cauliflower soup is another popular cauliflower dish . Cauliflower can also be added to minestrone.

The recipe below is one of the many delicious ways Sicilians prepare cauliflower. The traditional pasta used for this dish is bugatini . Bucatini is a long, thick, tubular pasta but linguini or spaghetti can be substituted. Raisins or currants can also be added depending on your taste.

Sicilian Cauliflower Bucatini

Serves 4 - 6

Ingredients:

• 1 large head white cauliflower
• 1 large onion, chopped
• 12 TBSPS extra virgin olive oil
• 4 garlic cloves, chopped
• 10 anchovies rinsed
• 1 pound bucatini (linguini or spaghetti)
• 1 cup toasted pine nuts
• 1/2 cup raisins or currants (optional)
• ½ tsp red pepper flakes
• salt and pepper to taste.
• 1 up toasted bread crumbs

Method:

1. Fill a pot with salted water to boil the pasta.
2. Bring to a boil while preparing cauliflower.
3. Add pasta to pot. and cook according to directions. Bucatini takes 10 - 12 minutes.
4. Remove stem from cauliflower and cut florets in small pieces.
5. Steam cauliflower for about 5 minutes. Do not overcook. Set aside.
6. Cook onion in olive oil over medium heat until soft.
7. Add garlic , pepper flakes and anchovies.
8. Break apart anchovies with a wooden spoon.
9. Add reserved cauliflower and pine nuts to onion mixture.
10. Add raisins or currants if using.
11. Pour in a scant 1/2 cup water.
12. Since anchovies are salty, taste the sauce before adding the salt.
13. Add pepper to taste.
14. Cook for 10 minutes, mixing well to coat cauliflower with pan juices.
15. If pasta is not ready, keep cauliflower warm on very low heat.
16. When pasta is al dente, about 10 to 12 minutes, drain in a colander, pour into a serving bowl, and dress with cauliflower sauce.
17. Sprinkle with toasted bread crumbs.

The copyright of the article Sicilian Cauliflower with Bucatini Recipe in Italian Cuisine is owned by Liliana Tommasini. Permission to republish Sicilian Cauliflower with Bucatini Recipe in print or online must be granted by the author in writing.

Cauliflower at the Market

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