Cauliflower With Penne and Saffron Recipe

Name: Cauliflower With Penne and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb penne rigate; 2 tablespoons extra virgin olive oil; 1 onion, chopped; 4 garlic cloves, chopped; ¼ cup golden raisin; 1 lemon, zested; 1 ½ cups chicken stock; 1 generous pinch saffron (20-24 threads); 1 head cauliflower, cored; 2 tablespoons butter, cut into pieces; ½ cup grated parmigiano-reggiano cheese (a couple of handfuls); toasted sliced almonds, thinly sliced basil leaves, and chopped flat leaf parsley, for garnish

Servings: persons

salt
1 lb penne rigate
2 tablespoons extra virgin olive oil
1 onion, chopped
4 garlic cloves, chopped
¼ cup golden raisin
1 lemon, zested
1 ½ cups chicken stock
1 generous pinch saffron (20-24 threads)
1 head cauliflower, cored
2 tablespoons butter, cut into pieces
½ cup grated parmigiano-reggiano cheese (a couple of handfuls)
toasted sliced almonds, thinly sliced basil leaves, and chopped flat leaf parsley, for garnish

1
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.
2
Drain, reserving 1/2 cup of the starchy cooking water.
3
While the pasta is working, in a large, deep skillet or a Dutch oven fitted with a lid, heat the olive oil, two turns of the pan, over medium-high heat.
4
Stir in the onion and garlic for 2-3 minutes.
5
Add the raisins and lemon zest and cook for a few minutes more.
6
Stir in the stock and saffron and bring to a simmer.
7
In a large pot of boiling, salted water, cook the cauliflower until tender, 12-15 minutes.
8
Drain and coarsely mash with a wooden spoon or potato masher.
9
Stir in the butter to melt, then add the pasta and reserved pasta water; toss to combine.
10
Add in the cheese as you toss.
11
Serve the penne in shallow bowls.
12
Top with the almonds, basil and parsley.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: salt, 1 lb penne rigate, 2 tablespoons extra virgin olive oil, 1 onion, chopped, and more.

Yes, Cauliflower With Penne and Saffron falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower With Penne and Saffron

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