Saturday, August 9, 2008
This is what I made with the other half of my cauliflower.
10 oz whole wheat spaghetti, cooked
3T olive oil
1/2 a small cauliflower, thinly sliced right cross the whole thing so as to make little floret cross-sections
1 onion, thinly sliced
1/4C pimiento-stuffed green olives, sliced
1T capers, roughly chopped
a handful of raisins
1/4C tomato paste
1t harissa, optional
a tomato, roughly chopped
a bunch of herbs, e.g. basil, parley, mint, marjoram, thyme, stemmed and chopped
Fry the cauliflower and onion in the olive oil in a large frying pan on medium-high heat, stirring frequently, till they're getting lightly browned, then add the olives, capers, pepper, and raisins. When the raisins have swelled up from the heat, add the tomato paste and harissa, stir to mix it all up and let cook another minute or so, then add the tomatoes and cook for a couple more minutes. Take off the heat and mix in the herbs. When the spaghetti's done cooking, drain it and mix it in.