- Rachael Ray - https://www.rachaelray.com -

Sicilian-Style Cauliflower Perciatelli

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Bring a large pot [3] of water to a boil and salt the water liberally. Add the cauliflower whole and cook in boiling water for 8-10 minutes; cold shock to cool slightly and drain. Cut florets loose into bite-sized pieces and finely chop the stem. 

Heat the EVOO [2], 4 turns of the pan [3], over medium heat. Add anchovies and stir to dissolve them into the oil, breaking them up with your spoon. Add garlic and red pepper flakes, and swirl 1-2 minutes. Add wine and reduce by half; add chicken stock, saffron, golden raisins, tomatoes, cauliflower florets and black pepper. Bring to a bubble and simmer sauce while the pasta cooks. 

Cook the pasta to a minute shy of suggested cooking time, about 6 minutes. Add half a mug of starchy cooking water to sauce and toss with drained pasta.

Serve in shallow bowls [4] topped with cheese, toasted nuts, some basil and parsley.