Ingredients

• 1/2 head cauliflower, cored and broken into small florets
• 3 T extra virgin olive oil
• 1 anchovy fillet, mashed to a paste 
• salt and pepper, to taste
• 2 T golden raisins
• 2 T pine nuts, toasted
• 2 medium zucchinis, peeled, Blade D, noodles, trimmed 
• 3 T grated parmigiano-reggiano cheese
• 2 T freshly chopped parsley
• 1/4 lemon, juiced + zest

For the breadcrumbs:

• ¼ cup T almond meal
• 1/4 t dried oregano flakes
• 1/4 t dried basil flakes
• 1/4 t dried parsley flakes
• 1/4 t garlic powder
• salt and pepper, to taste
• 2 t water

Instructions

Time to Prep: 15 minutes Time to Cook: 15 minutes

1. Place the cauliflower, 2 T of the olive oil, & anchovy fillet in a large skillet over medium heat. Cook until the anchovy fillets begin to sizzle; add ¼ cup of water and season with salt.
2. Bring to a simmer, cover, & cook until the cauliflower is just tender, about 5 minutes. Uncover, & cook until the water has evaporated & the cauliflower is golden brown, 5 to 7 minutes. Stir in the raisins & pine nuts, and cook until just heated through. Transfer the mixture to a large mixing bowl & place the skillet back on the stovetop, heat off.
3. While the cauliflower cooks, place the almond meal & seasonings into a small bowl, then mix together. Next, add in the water & mix until dough-like. Place a medium skillet over medium-high heat. Once heated, crumble in the almond meal dough. Cook until breadcrumb-like & toasted. Set the bread crumbs aside in a small bowl.
4. Turn the heat on underneath the skillet used to cook the cauliflower & add in the remaining olive oil (1 T.) Once oil heats, add in the garlic & red pepper flakes. Let cook for 30 seconds & then add in the zucchini noodles, tossing occasionally, cook for 3 minutes or until cooked (al dente) to your preference. Then, add the noodles to the large mixing bowl with the cauliflower. Stir in the parmesan cheese, parsley, & lemon juice/zest.
5. Sprinkle with almond breadcrumbs & serve immediately. Bon appetit!