Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6
© Ditte Isager

How to Make It

Step 1    

Bring a large pot of water to a boil. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the panko and toast until golden, about 1 minute. Transfer to a plate. Wipe out the skillet and heat the remaining 3 tablespoons of oil. Add the onion and cook until translucent, 3 minutes. Add the cauliflower, garlic and cinnamon and cook for 1 minute. Add the stock, vinegar, tomato sauce, tomato paste and raisins and bring to a simmer. Cover partially and cook until the cauliflower is just tender, 10 minutes.

Step 2    

Meanwhile, salt the boiling water, add the spaghetti and cook until al dente. Drain the spaghetti.

Step 3    

Add the spaghetti to the cauliflower and toss to coat. Season with salt and pepper and cook over moderate heat, tossing, until the sauce thickens, about 3 minutes. Transfer the spaghetti to bowls, garnish with the pine nuts and panko and serve.

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