Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs) Recipe

Serves: 4 Save

Ingredients (14)

  • 8 ounces (225g) bread, cut into 3/4- to 1-inch pieces (see note)
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt
  • Kosher salt
  • 1 small head (1 1/2 to 1 3/4 pounds; 700 to 800g) cauliflower, preferably green Romanesco, cut into 1- to 2-inch florets
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 small (4-ounce; 115g) yellow onion, finely chopped
  • 5 anchovy fillets (15g)
  • 2 tablespoons (30g) golden raisins
  • 2 tablespoons (30g) pine nuts, lightly toasted
  • Pinch saffron threads
  • Pinch fennel pollen (optional)
  • 12 ounces (340g) short, tubular dried pasta such as sedani or rigatoni, or long pasta such as bucatini
  • 1/2 cup (60g) toasted breadcrumbs, divided

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Serious Eats