Some people have been appalled that I used actual raisins in a pasta recipe! If you’ve been to the middle east, Lebanon or certain regions of Italy, you know that cooking with raisins or “sultanas” in savory dishes is actually quite common, and delicious! This is a great entry dish if it’s your fist time. Make it and let me know what you think!
Roasted Cauliflower Rigatoni with Capers & Golden Sultanas
Ingredients
- 1 head of cauliflower
- 1/2 tsp red pepper flakes
- 2 tbsp capers
- 2/3 cup golden raisins / sultanas
- 1 shallot
- 1/2 cup white wine
- 1/2 box of rigatoni
- 1/4 cup grated parmasean
- olive oil
- salt & pepper
Instructions
- Preheat oven to 375. Put a large pot of salted water on to boil.
- Prep your cauliflower on a lined baking tray by cutting into bite sizes, drizzling with the olive oil and sprinkling with the salt, pepper, and red pepper flakes. Pour some hot water over the sultanas to hydrate them, letting them sit for about 10 minutes.
- Roast cauliflower for about 25 minutes until just tender and slightly browned. When your water is at a rolling boil, add the rigatoni and cook to instructions on box for al dente (about 15 minutes).
- Sauté the shallot in another pan, using about 1-2 tablespoons olive oil. Add capers and drain the sultanas and add to the pan. When hot and sizzling, add the white wine. Let the alcohol cook off, about 5 minutes. Add the roasted cauliflower to the pan and some grated parmesan cheese. Spoon in the pasta from the post with a slated spoon, and add a ladle full of pasta water. Stir until well-combined.
- Pour into a serving dish, top with shaved parmesan cheese, and a drizzle of finishing olive oil if you like. I didn’t salt this dish because of the salty capers and salted pasta water that I used, but go with your own taste preference. I did add some cracked black pepper to finish.
