Saffron cauliflower pasta
1 hour
Saffron and sultanas flavour this vegetarian cauliflower and pasta dish. Toasted breadcrumbs add some crunch!
Jill Ottignon
1 person made this
Ingredients
Serves: 6
- 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
- 80g sultanas
- 40g pine nuts
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.
