I love this dish! This miso replaces a traditional ingredient and gives the pasta just the right flavor and the sauce a wonderful silky texture.
1 lb. gluten-free spaghetti
1 medium caulilfower
1/4 cup golden raisins
1/4 cup toasted pine nuts
2 tablespoons miso paste
S and P
Cut the cauliflower into florets and place in a big pot. Cover with water and cook until just tender. Lift the cauliflower out with a spider strainer and save the water.
Toast the pine nuts in a skillet on the stovetop.
Add more water to the cauliflower water and bring to a boil to cook the pasta.
Slice the onions into semicircles and saute in olive oil seasoning with salt and pepper. Add the miso and dissolve it in the oil. Add cauliflower/pasta water to help, if necessary. Next, add cauliflower, pine nuts and raisins.
Drain the pasta and add to the cauliflower mixture. Mix well and serve hot. Enjoy!