Spaghetti with Cauliflower

Straight from the kitchens of Palermo, this is pasta con cavolfiore in its purest form. Tender cauliflower florets join a sauce built on anchovies melted into olive oil, simmered tomatoes, plump currants, and a scattering of pine nuts.

That sweet-and-savory balance is the signature of Sicilian cooking. The currants bring a burst of fruity sweetness, the anchovies add deep umami, and the pine nuts give each bite a nutty crunch that ties it all together.

Forty minutes from start to finish, and you’ve got a bowl of pasta that tastes like the Mediterranean coast. No fancy ingredients, no complicated techniques, just honest Sicilian soul food.

Pro Tips

• Don’t overcook the cauliflower: You want it tender but still holding its shape. It will simmer more in the sauce, so pull it from the boiling water while it still has some bite.
• Toast the pine nuts first: A quick dry-pan toast until golden brings out their flavor tenfold. Watch them closely, they go from golden to burnt in seconds.
• Plump the currants: If your currants are dry, soak them in warm water for 10 minutes before adding. They’ll be juicier and sweeter in the finished dish.