Pasta with Cauliflower: Pasta Col Cavolofiore

Name: Pasta with Cauliflower: Pasta Col Cavolofiore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cored, cut into florets; 1/4 cup extra-virgin olive oil, plus extra as needed; 3 garlic cloves, finely sliced; 2 salted anchovies, (canned), rinsed and soaked for 4 to 6 hours; 1 tomato, skinned, seeded and finely chopped; 1 tablespoon raisins, soaked and drained; 1 tablespoon pine nuts, lightly toasted; 3 strands saffron; 1 pound dried ziti; Chopped fresh parsley leaves; Freshly grated caciocavallo; Salt and freshly ground black pepper

Servings: persons

1 head cauliflower, cored, cut into florets
1/4 cup extra-virgin olive oil, plus extra as needed
3 garlic cloves, finely sliced
2 salted anchovies, (canned), rinsed and soaked for 4 to 6 hours
1 tomato, skinned, seeded and finely chopped
1 tablespoon raisins, soaked and drained
1 tablespoon pine nuts, lightly toasted
3 strands saffron
1 pound dried ziti
Chopped fresh parsley leaves
Freshly grated caciocavallo
Salt and freshly ground black pepper

1
In a heavy-bottomed saucepan, bring 6-quarts of water to a boil and add 2 tablespoons of salt.
2
Divide the cauliflower into florets.
3
Blancy the cauliflower in the boiling water until half-cooked, about 10 minutes.
4
Drain the cauliflower, reserving the cooking water for the ziti.
5
Set the par-cooked cauliflower aside.
6
Chop and mince anchovies.
7
Dissolve the saffron strands in a few tablespoons of warm water.
8
Toss fish, tomato and sliced garlic.
9
In a 3-quart saucepan, heat the olive oil over medium heat in a saute pan.
10
Add the raisins, pine nuts, saffron tea, and the anchovies.
11
Using a wooden stir and continue cooking over medium heat until the anchovies dissolve, about 7 minutes.
12
Add half of the cooked cauliflower and season, to taste, with salt and pepper.
13
Cover and let cook until the cauliflower is tender, about 5 minutes.
14
Lower heat to low and allow to cook, uncovered, while you prepare the ziti.
15
Return the cauliflower water to a boil.
16
Add the ziti and cook halfway, about 5 minutes.
17
Drain the pasta and add to the sauce.
18
Add the remaining cauliflower, cover and let stew over medium-low heat until the pasta and cauliflower are cooked through, about 5 minutes.
19
Toss with extra-virgin olive oil, chopped parsley and caciocavallo.
20
Season with salt and pepper and serve immediately.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 head cauliflower, cored, cut into florets, 1/4 cup extra-virgin olive oil, plus extra as needed, 3 garlic cloves, finely sliced, 2 salted anchovies, (canned), rinsed and soaked for 4 to 6 hours, and more.

Yes, Pasta with Cauliflower: Pasta Col Cavolofiore 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.

That's it — enjoy your meal!