Saffron cauliflower pasta

    1 hour

    Saffron and sultanas flavour this vegetarian cauliflower and pasta dish. Toasted breadcrumbs add some crunch!

    1 person made this

    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

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Stir the saffron threads into the boiling water and cover. Set aside to steep for several minutes while proceeding with the recipe.
    3. 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.
    4. 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.
    5. 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.

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