I’ve been trying to serve less red meat and more fish, so I recently revamped this recipe, which contains a whole can of anchovies. Check out the notes after the recipe to see how I packed a bento the next day.
Cauliflower, Raisins & Anchovies with Pasta
4 tablespoons extra virgin olive oil
1 head of cauliflower, broken into small florets
1/2 teaspoon kosher salt
1/2 cup raisins
1 cup hot water
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 2-oz can oil-packed anchovies
8 ounces dried tri-color rotini or other short pasta
1/4 cup freshly grated Parmesan cheese
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. In a large bowl or zip top bag, toss the cauliflower florets with the olive oil and salt. Spread the cauliflower in a single layer on the baking sheet and cook for 45 minutes or until golden brown, turning the cauliflower over halfway through the cooking time.
2. Meanwhile, cook the pasta according to package directions. Also, combine the raisins and hot water in a small bowl.
3. Drain the pasta, and set aside. In the same pot (in which you cooked the pasta) over medium heat, combine the can of anchovies (including the oil they’re packed in) and garlic. Using a wooden spoon or rubber spatula, smash the anchovies, and cook until they form a paste. Add the pepper flakes and cook for two minutes.
4. Drain the raisins. Add the cauliflower, raisins, and pasta to the anchovy mixture and toss until well combined. Serve with Parmesan cheese.
The above picture shows a bento I packed the next day, using a compartmented container from Easy Lunchboxes. The main compartment holds the pasta, topped by a generous amount of freshly grated Parmesan. The smaller compartments hold a peeled and segmented clementine, and a mini pumpkin muffin. The leftover pasta is delicious cold, so it’s perfect for a brown-bag lunch.