![Spaghetti with Cauliflower](https://cdn.statically.io/img/www.foodandwine.com/thmb/z5c2-E585-eAGxqKwYUg9u3XfeI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2006050-r-xl-spaghetti-with-cauliflower-fbdb2975db6a4f939573c4a842ab1e6d.jpg)
Ingredients
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5 tablespoons extra-virgin olive oil
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1/4 cup panko (Japanese bread crumbs)
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1 medium onion, halved and thinly sliced
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1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets
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2 large garlic cloves, minced
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1 teaspoon cinnamon
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3 cups chicken stock or low-sodium broth
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2 tablespoons white vinegar
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1/2 cup prepared tomato sauce
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1 tablespoon tomato paste
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1/4 cup golden raisins
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1 pound spaghetti
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Salt and freshly ground pepper
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1/4 cup pine nuts, toasted
Directions
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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.
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Meanwhile, salt the boiling water, add the spaghetti and cook until al dente. Drain the spaghetti.
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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.
Suggested Pairing
Juicy Sicilian rosé.