Gluten-free Elicoidali pasta with cauliflower

Serves 4

400 g of gluten-free elicoidali pasta
500 g of cauliflower
60 g of raisins
100 g of pine nuts
extra virgin olive oil
Salt as required

Instructions

Boil the cauliflower florets in warm salted water. Once the cauliflower is parboiled, add to a pot with the raisins and pinenuts.

In the meantime boil the gluten-free elicoidali pasta according to the packaging directions and then combine with the prepared condiment. Carefully mix together allowing the flavours to infuse.