About 2 tablespoons extra-virgin olive oil
1 Red onion, cut into thin half-moon slices
1/2 Cup golden raisins, soaked in warm water for 15 minutes
1/2 Cup mirin
1/2 Head cauliflower, cut into small florets
1/2 Cup walnut pieces, lightly pan-toasted, coarsely chopped
10 Ounces gemelli pasta
2 Teaspoons sweet white miso
Juice of 1/2 lemon
3 to 4 Sprigs of fresh flat-leaf parsley, finely minced
Place the oil and onion in a deep skillet over high heat. When the onion begins to sizzle, add a pinch of salt and saute until the onion begins to brown slightly, 3 to 4 minutes. Drain the raisins and stir the raisins and mirin into the onion. Saute for 1 minute. Add the cauliflower and walnuts, cover, reduce heat to low and simmer until the cauliflower is tender, 5 to 7 minutes. While the cauliflower cooks, bring a pot of water to a boil and cook the gemelli al dente, 8 to 10 minutes. Drain the pasta, reserving a small amount of cooking liquid. Do not rinse the pasta.
Dissolve the miso in the resereved cooking liquid and stir into the cauliflower mixture. Simmer for 1 to 2 minutes; it will thicken slightly. Remove from heat and stir in the lemon juice.
To serve, stir the pasta and cauliflower mixture together and mound o a platter. Garnish with the parsley.
- My kids loved this dish and took the leftovers for school lunch.
This recipe is printed with permission from Christina Pirello