Sicilian-Style Bucatini with Caesar-Style Salad & Oven-Toasted Croutons

Tonight’s dish is a delicious example of classic Sicilian ingredients and technique. We’re cooking cauliflower in tomato paste—a traditional way of preparing vegetables—and turning it into a rich, velvety base for our sauce. (Chefs, your cauliflower may be white, orange, purple or green—all equally tasty varieties!) The trio of sweet dried currants, tangy vinegar and briny capers in our sauce results in the balance of sweet and sour known as “agrodolce.” A crisp, garlicky salad tossed with Caesar-inspired dressing lends a refreshing textural contrast to the dish.

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