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Categories:Viewed: 57 - Published at: 5 years ago
Ingredients
- 1 head cauliflower, cored and broken into bite-size florets.
- 1/2 cup extra-virgin olive oil
- 1/4 cup raisins (I used my leftover goldens)
- 1/4 cup pine nuts, toasted
- 1/2 cup panko (Japanese bread crumbs)
- 1 pound spaghetti
- 1/2 bunch parsley, chopped, about 1/2 cup
- Juice of 1/2 a lemon
- Freshly grated Parmesan to taste
Method
- Once the cauliflower is started, spread the panko on a baking sheet, season with salt and pepper, and drizzle with olive oil. Toast in the oven until crunchy and browned, 10 to 12 minutes.
