Whole-Wheat Spaghetti with Cauliflower and California Figs
Combine whole wheat spaghetti with cauliflower for an easy dinner. Toss pasta with cauliflower and figs in this new family favorite.
- 6 tablespoons extra-virgin olive oil
- 6 medium garlic cloves minced or pressed through garlic press (about 2 tablespoons)
- 6 anchovy fillets finely minced (about 1 tablespoo(see note)
- 1/2 teaspoon red pepper flakes
- Table salt
- 1 small head cauliflower cut into 1-inch florets
- 1 cup chopped Orchard Choice or Sun-Maid California Figs about 6 ounces
- 1/2 cup walnuts toasted and coarsely chopped
- 3 tablespoons coarsely chopped fresh parsley leaves
- 2 tablespoons juice from 1 lemon see note
- 1 pound whole-wheat spaghetti see note
- 1 ounce grated Pecorino Romano cheese about 1/2 cup
- Combine 4 tablespoons oil, garlic, anchovies, red pepper flakes, and 1/2 teaspoon salt in small bowl; set aside
- Heat remaining 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and ¼ teaspoon salt; cook, stirring occasionally, until well browned and tender, 10 to 12 minutes.
- Push cauliflower to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with cauliflower, add the dried figs and cook for 1 minute longer. Remove skillet from heat and stir in walnuts, parsley, and lemon juice.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve immediately.
NOTES: The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste. Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV. Photography by Annelies Zijderveld