Recipe from Italopunk by Vanja van der Leeden
This cauliflower is dressed up with luscious flavors—anchovy, raisins, garlic, orange, and breadcrumbs—a typical combination in Sicily. I pair it with burrata, which, I admit, is everywhere these days, but I will never get sick of it.
1 medium cauliflower
3 tablespoons vegetable oil
1 thick slice stale bread 10 anchovy fillets, chopped
2 garlic cloves
6 tablespoons extra-virgin olive oil
Zest and juice from 1 orange
⅓ cup (50 g) yellow raisins, soaked for 10 minutesin orange juice
Coarse sea salt
10 ounces (300 g) spaghettini
½ bunch (¼ oz/7 g) Italian parsley, finely chopped
8 ¾ ounces (250 g) burrata
2 teaspoons chili flakes
Preheat the oven to 400˚F (200˚C). Bring a large pot of salted water to a boil.
Cut the cauliflower into small florets, drizzle with 2 tablespoons of the vegetable oil, and roast in the oven for 35 minutes until al dente and there are brown spots here and there.
Meanwhile, grind the bread into crumbs with the remaining tablespoon of vegetable oil in a food processor and sauté in a skillet until golden brown and crispy.
Place the anchovies in a saucepan. Grate the garlic over the pan and add the extra-virgin olive oil. Allow the anchovies to melt over very low heat. Finely chop the soaked raisins and add them, along with the soaking liquid and orange rind, to the saucepan. Remove from the heat.
Cook the spaghettini in the salted, boiling water to al dente.
Meanwhile, remove the cooked cauliflower from the oven, and add it to the saucepan with the anchovies and raisins.
Using tongs, transfer the spaghettini to the sauce and mix well. Add the parsley and mix again. Spoon the pasta into a large platter, top with the burrata, sprinkle with breadcrumbs and chili flakes, and serve immediately.
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