Ingredients

1 medium size cauliflower

1 lb. vermicelli (thin spaghetti)

1-1/2 freshly grated white breadcrumbs

2 medium onions, sliced

2 T. olive oil

½ cup dark raisins (plumped in hot water)

48 oz. of your favorite plain pasta sauce

Freshly grated Parmesan Cheese

Sea salt and freshly ground black pepper to taste.

Preparation

  1. Preheat oven at 350 degrees.
  2. Separate cauliflower into small florets and steam until al dente. Set aside.
  3. While cooking spaghetti, soak the raisins in warm water.
  4. Spread breadcrumbs on a baking sheet and bake until lightly browned. Set the timer for 3 minutes initially, and then check at reset the timer, one minute at t time until breadcrumbs are evenly toasted. Set aside.
  5. In a skillet with medium heat, sauté the sliced onions in 2 T. olive oil until soften, not brown.
  6. Add the cauliflower florets to the onions and sauté briefly. Drain the raisins.
  7. Drain the spaghetti and put it back in the same pot and immediately add 1 cup of the pasta sauce, cauliflower mixture, raisins and breadcrumbs. Add enough sauce to coat the pasta.
  8. Add salt and fresh ground pepper to taste.
  9. Add to a serving plate or individual serving plates.
  10. Garnish with Parmsan Cheese. Serve immediately with additional sauce and cheese on the side.