Saffron and sultanas flavour this vegetarian cauliflower and pasta dish. Toasted breadcrumbs add some crunch!
1 person made this
1 teaspoon crushed saffron threads
240ml boiling water
45g fresh breadcrumbs
55g butter, melted
450g penne pasta
2 teaspoons vegetable oil
1 small onion, diced
1 head cauliflower, chopped into bite size pieces
salt and pepper to taste
40g pine nuts
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Stir the saffron threads into the boiling water and cover. Set aside to steep for several minutes while proceeding with the recipe.
Toss the breadcrumbs together with the melted butter; lay out evenly on a baking tray. Bake in the preheated oven until golden and crispy, about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat 2 teaspoons of vegetable oil in a pan over medium heat. Stir in the onion and cook until softened, about 3 minutes. Add the chopped cauliflower and saffron water; season to taste with salt and pepper. Increase heat to medium-high and simmer, uncovered, until the cauliflower has softened, about 10 minutes. Stir in the sultanas, pine nuts and cooked pasta. Pour into a serving dish and sprinkle with the toasted breadcrumbs.