Cauliflower and Saffron Pasta

Name: Cauliflower and Saffron Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Cauliflower to clean 2.2 lbs; Saffron (1 packet) 0.03 tsp; Breadcrumbs ½ cup; Raisins 0.3 cup; Pine nuts 3 tbsp; Anchovies in oil 5; Extra virgin olive oil to taste; Fine salt to taste

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Pasta with cauliflower and saffron really brings out the heart of Italian cooking. Simple ingredients, strong taste. In Sicily, it's a go-to as the weather cools down. Layers of taste. Really, each bite is unique. Just imagine: tender cauliflower almost melting into the pasta with saffron sauce. Then there's a sweet touch from raisins, a salty punch from anchovies, and a crispy finish with toasted breadcrumbs on top. Pine nuts add crunch. Perfect balance, right? It's a humble dish that somehow feels fancy, thanks to ingredients Italian families have loved for generations.

The saffron adds this golden hue and aroma filling the kitchen. Not your typical weeknight pasta, for sure. Over in Sicily, families put their own spin on it—guanciale for smokiness or sausage for richness. Sometimes, taleggio cheese sneaks in. And you know what? It gives a creamy texture that goes perfectly with the cauliflower. Each version adds a personal touch—making the cauliflower and saffron pasta special and unique.

Honestly, no matter how it's made, ingredients like tangy anchovies and crunchy pine nuts keep its traditional charm. It comes together pretty quickly, so it's perfect when you're craving authentic Italian flavors without spending all night cooking. Whether you call it pasta with raisins and pine nuts or the local name, pasta chi vrocculi arriminati, you get a taste that's comforting yet intriguing. Exploring different versions? That's part of the fun. It shows how Italian home cooks keep things simple, yet super flavorful. This dish is a delicious way to bring a taste of Sicily to your table, capturing the heart of Italian culinary creativity with every bite—really really good.

How to prepare Cauliflower and Saffron Pasta

To prepare the cauliflower and saffron pasta, first clean the cauliflower: remove the leaves and the central stalk 1, then separate the florets into smaller pieces 2. Bring a pot of salted water to a boil, add the cauliflower florets, and cook for 5 minutes 3.

In the meantime, heat a drizzle of oil in a pan, add the breadcrumbs 4, and toast them for a few minutes 5, until golden brown. Transfer the toasted breadcrumbs to a bowl and set aside 6.

In the same pan, dissolve the oil-packed anchovies 7, then add the raisins and pine nuts 8. After 5 minutes, drain the cauliflower florets into the pan 9, making sure to save the cooking water.

Add the saffron powder 10 along with a ladle of cauliflower cooking water 11, stir to dissolve and blend it 12.

Cook the spaghetti in the same water used for cooking the cauliflower 13. When the pasta is al dente, drain it into the pan with the sauce 14 and add a ladle of cooking water 15.

Mix and let the flavors meld for a minute 16. Serve the cauliflower and saffron pasta immediately 17, finishing the dishes with the toasted breadcrumbs 18!

Storage

It's recommended to enjoy the cauliflower and saffron pasta immediately. If necessary, you can store it in the fridge for one day in an airtight container.