Ingredients

The following ingredients have 4 Servings
  • 1 head of cauliflower
  • Olive oil
  • 1 tablespoon finely chopped fresh rosemary (divided)
  • 1 teaspoon sea salt
  • 1/2 teaspoon sumac
  • 1/2 cup pine nuts
  • 2 slices Little Northern Bakehouse Millet & Chia Loaf
  • 1/4 cup chopped parsley
  • 1/4 cup golden raisins (optional)
  • 1/4 cup freshly grated pecorino cheese (optional)

Instruction

  • Remove the cauliflower florets from their core and cut into tiny pieces. (You can also chop up the stems if you want!) You should have about 6 cups of chopped cauliflower.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cauliflower in an even layer. Pan-fry until the cauliflower is tender and starts to brown a bit, stirring as necessary, about 15 minutes. You can also add a bit more olive oil if the pan starts to get too dry or the cauliflower is starting to stick. Stir in the salt, 2 teaspoons rosemary, and sumac. Cook for a few minutes more, until the cauliflower is tender. Set aside.
  • Bring a large pot of salted water to boil over high heat. Cook the pasta according to package directions until al dente. Drain and immediately transfer to a large mixing bowl and toss with a splash of olive oil.
  • Meanwhile, in a small skillet, toast the pine nuts over medium heat until golden brown. Remove from the heat and toss in half of the chopped parsley.
  • Toast the bread until quite brown and crusty. Finely chop into rustic breadcrumbs or tiny croutons – whatever you choose to call them! Add them to a small mixing bowl and toss with a small drizzle of olive oil and the remaining rosemary.
  • Toss the pasta with half the toasted pine nut mixture, and the golden raisins, if using.
  • When ready to serve, divide the pasta between bowls and garnish with the remaining pine nut mixture, rosemary croutons and pecorino, if using.