Pasta with Cauliflower, Raisins and Almonds

This recipe is so awesome that the CC has already posted it.

Twice.

Clearly, there was no response. So it's time for more high-pressure tactics. If one of you readers don't make it, and share in the mind-blowing gloriousness that is this recipe, and share your foodgasm with the rest of us, the CC will torture you by posting this recipe again and again until one of you surrenders.

The recipe has even been optimized for you slackers - you know who you are!

Yes, the CC has no shame! (But he does have cauliflowers.)


Ingredients

1 large cauliflower
1 large red onion (cut into very thin semi-rounds)
1/2 cup slivered almonds
1/2 cup raisins
4 tbsp white wine vinegar

2 cups whole wheat pasta

4 tbsp capers (in salt not vinegar, finely chopped)
4 tbsp chives (finely chopped)
4 tbsp tarragon (finely chopped)
4 tbsp parsley (finely chopped)

parmigiano-reggiano
olive oil
salt
pepper

Recipe

Preheat the oven to 400°F. Stick the almonds to roast while the oven is preheating (roughly 10 mins.)

Toss the cauliflower florets with olive oil, salt and pepper. Bake in the oven until roasted and browned (roughly 40 mins.)

Meanwhile, put the raisins in vinegar, and add about a cup of water. Bring to a light boil for about 7 mins to plump the raisins. (Hint: the microwave is awesome at this task. Use it!)

Make the pasta just under al dente.

Heat some olive oil in a pan. Fry the onions until they are limp. Add the cauliflower, the raisins (with the liquid), all the herbs, salt and pepper, and the pasta. Toss well.

Serve topped with the roasted almonds, grated parmesan, and plenty of black pepper.