Dinner Tonight: Pasta With Smothered Cauliflower And Saffron Recipe

1. 1

   Bring a large pot of salted water to boil and add the cauliflower pieces. Cook until softening but not yet tender, 3-4 minutes, then remove with a slotted spoon or spider to a bowl. Ladle 1/2 cup of the hot water into a small bowl and add the saffron threads to soak.

2. 2

   In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until soft and beginning to brown, then stir in the anchovy.

3. 3

   Continue cooking until the onions are golden and the anchovy has melted into the sauce, then add the saffron water, blanched cauliflower, raisins, and pine nuts. Bring the liquid to a boil and cook until the cauliflower is tender and the liquid has evaporated enough to allow the vegetables to caramelize.

4. 4

   In the meantime, drop the pasta into the boiling water and cook until al dente. Reserve 1 cup of pasta water before draining. Add the pasta to the skillet and toss to coat, then cook for a few minutes to bring the flavors together. If the dish is dry, add a little pasta water to loosen the sauce.

5. 5

   Divide into bowls and top with the basil and pecorino cheese. Drizzle with olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.