Pasta with Cauliflower & Toasted Almonds
Updated: Nov 9, 2020
A typical Sicilian pasta dish, easily found in the Palermo area called Pasta con “vruoccoli arriminati” Simple yet rich in intense and definite flavors, you can easily substitute broccoli for the cauliflower. The word “arriminato” means mixed as in this case the cauliflower is mixed with with shallots, raisins, almonds, and anchovies. The whole dish is then sprinkled with toasted ground almonds, also known as the cheese of poor people.
A different pasta dish that you will surely enjoy!
- I medium sized cauliflower head
- 3 cloves of garlic ( minced )
- 4 anchovy fillets ( or you can use anchovy paste )
- 2 small shallots ( finely minced )
- 1/2 cup of almonds chopped in a food processor
- 1/2 cup golden raisins
- 2 red chilies dried
- 1/2 lb. Rigatoni pasta
- 3 tablespoons extra virgin olive oil
- Prepare and cut cauliflower into medium pieces and add to boiling salted water for 3 -
- In a medium fry pan add olive oil and sauté shallots for about 2 minutes. Once
softened add garlic and cook for another minute. Then add anchovies and chilies, stir
and sauté for another 3 minutes.
- Add cooked cauliflower to shallots, garlic mixture, cook for 2 minutes then add golden
raisins. Add salt and freshly ground pepper.
- In the same water you cooked the cauliflower cook 1/2 lb of the rigatoni pasta and
cook until al dente.
- In a separate pan toast the almonds that have been chopped finely in a food
processor. Set aside
- Remove half of the cauliflower and puree in the food processor to a creamy consistency. If cauliflower puree is too thick, you can add a little pasta water to thin out.
Return puree back to the other cauliflower in sauté pan and combine.
- Once pasta is cooked add to cauliflower mixture and toss in toasted almonds
- Serve immediately with chopped parsley sprinkled on top.