Orecchiette with Cauliflower, Raisins, and Pine Nuts

Soak the raisins in white wine for 5 minutes

In a skillet, toast the pine nuts over low heat, stirring occasionally, for 4 minutes or until golden brown (if using toasted pecans, omit this step)

In a medium pot, with water and salt, blanch the cauliflower for 5 minutes or until al dente (test by poking with a fork; when still slightly firm, drain)

In a large skillet, heat the olive oil, add the anchovy fillets, and cook over high heat for 1 minute, mashing with a wooden spoon

Add the cauliflower and cook for an additional 3 minutes or until starting to brown

Combine the pine nuts, raisins with their liquid, and ground black pepper

Reduce heat and simmer for 5 minutes or until the liquid evaporates

In a large pot of boiling salted water, cook the pasta until al dente

Drain and return to the empty pot

Mix in the cauliflower sauce and 1/4 cup of grated Parmesan cheese

Transfer to a large serving bowl and dust with 2 tablespoons of breadcrumbs

Serve immediately alongside remaining breadcrumbs and grated Parmesan cheese

607 calories per serving