I love the Boston Globe magazine.

They always have interesting recipes and this is where I got this one.

I have changed some things around so I will give you my version.

When I first read the recipe I couldn’t decide if I wanted to make it or not but I am glad I did.

1/4 cup olive oil

One large cauliflower (8 cups) cut into small flowerets. You can use frozen but defrost it before cooking.

1/2 cup raisins soaked in hot water and drained.

One large chopped onion

2 tablespoons chopped anchovy fillets

8 cloves minced garlic

2 teaspoons crushed red pepper

1 28 ounce can of diced tomatoes

1 large can tomato sauce

1 teaspoon sugar

3/4 pound small cooked pasta

1 cup small green olives

1/2 cup chopped parsley

1/2 pound cubed mozzarella cheese about the size of a dime.

Saute the cauliflower in the oil with 1/2 teaspoon salt till almost cooked , about 10 minutes. Less time for frozen cauliflower.

Take out of the pan.

Add more oil and saute the onion

Add the anchovies, garlic and pepper.

Cook till everything is soft.

Add the tomatoes, tomato sauce and sugar .

Bring to a simmer.

Add the cauliflower and cook for another 10 minutes.

Add the cooked pasta, raisins and olives.

Adjust the seasoning

Sprinkle with the chopped parsley and cheese.

So good.

Thank you Boston Globe and Adam Reid

Published by cmangoff

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