Sicilian Cauliflower Pasta | With Crispy Toasted Breadcrumbs

Wash the cauliflower and break it into small, bite-sized florets. In a dry pan, toast the pine nuts until golden brown, then set aside. In the same pan, fry the breadcrumbs (Sicilian mollica atturrata) in 1 tablespoon of olive oil until golden brown and crispy, then transfer them to a separate bowl.

In a large pot, bring plenty of salted water to a boil for the spaghetti. Drop the cauliflower florets into the boiling water and cook for 4-5 minutes until just tender-crisp. Remove the cauliflower with a slotted spoon, then cook the spaghetti in the remaining boiling water until al dente.

Heat the remaining 3 tablespoons of olive oil in a deep skillet. Add the finely chopped garlic and chili flakes, and sauté for half a minute until fragrant. Add the drained cauliflower florets and raisins. Sauté over medium-high heat for 5-6 minutes until the edges of the cauliflower florets are nicely browned.