Sicilian Pasta with Cauliflower and Saffron

Traditional Sicilian ingredients like anchovies, pine nuts, saffron and raisins make Sicilian pasta with cauliflower a delicious choice for an easy meatless dinner.

Sicilian Pasta with Cauliflower and Saffron



Put a large pot of salted water on to boil for the pasta.

Core the cauliflower, separate into florets and place them in a large sauté pan. Season with salt and pepper and add 1/4-inch water to the pan.

Place the pan over medium-high heat, cover and simmer until the cauliflower is tender when pierced with a knife, 7 to 10 minutes. Drain and set aside.

Wipe the pan dry, add the pine nuts and shake the pan over medium heat until they’re lightly toasted, 1/2 to 1 minute. Transfer to a small bowl and set aside.
Note: Watch the pine nuts carefully and keep them moving in the pan as they burn very easily.

Coat the pan with a small amount of olive oil, separate the onion into rings and sauté over medium heat until softened, 2 to 3 minutes. Stir in the anchovies and cook for another minute, then add the garlic.

Continue cooking, stirring often, until the garlic is soft and fragrant and the anchovies have “melted,” 3 to 4 minutes longer.

Stir in the tomatoes, saffron and raisins, cover and simmer gently while you cook and drain the pasta, 8 to 9 minutes.

Return the cauliflower florets to the tomato sauce, heat for a minute or two, then add the pine nuts and parsley and combine with the pasta.

Plate individual servings and top with grated cheese.