Best 5 Cauliflower With Saffron And Pasta Recipes

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Indulge in a culinary masterpiece that combines the unique flavors and textures of cauliflower, saffron, and pasta. This comprehensive recipe article offers a delectable range of dishes that cater to diverse tastes and preferences. Embark on a journey of culinary exploration, discovering the perfect balance of spices, herbs, and ingredients that elevate ordinary meals into extraordinary feasts.

The article features a collection of recipes that showcase the versatility of cauliflower. From the vibrant Saffron Cauliflower Pasta, where tender florets are enveloped in a rich, aromatic sauce infused with saffron, to the hearty and comforting Cauliflower and Sausage Pasta, which combines savory sausage, tender cauliflower, and a creamy sauce.

For those seeking a lighter option, the Cauliflower Steaks with Saffron Butter Sauce offers a delightful twist on a classic dish. Grilled to perfection, the cauliflower steaks are complemented by a velvety saffron butter sauce, creating a symphony of flavors that will tantalize your taste buds.

And for a delightful vegetarian alternative, the Cauliflower, Spinach, and Feta Stuffed Shells are a culinary delight. Tender pasta shells are filled with a flavorful mixture of cauliflower, spinach, feta cheese, and herbs, then baked to perfection.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success for both novice and experienced cooks. With detailed ingredient lists, cooking times, and serving suggestions, this article provides all the necessary guidance to create unforgettable culinary experiences.

So embark on a culinary adventure with this comprehensive collection of cauliflower, saffron, and pasta recipes. Discover the hidden gems of flavor and texture as you explore these delectable dishes, transforming your kitchen into a haven of culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

SAFFRON ROASTED CAULIFLOWER



Saffron Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon coriander seeds, crushed
2 cloves garlic, smashed
1 shallot, chopped
Kosher salt
1 head cauliflower, cut into florets
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

  • Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
  • Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

SICILIAN PASTA WITH CAULIFLOWER



Sicilian Pasta With Cauliflower image

A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers' markets in the United States. I found the recipe upon which this is based in Clifford A. Wright's first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily." And it is heavenly. The raisins or currants and saffron introduce a sweet element into the savory and salty mix.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1/4 cup golden raisins or currants
Pinch of saffron threads
1 medium cauliflower, about 2 pounds, leaves removed and bottom trimmed
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
1 14-ounce can chopped tomatoes, with juice
3 tablespoons pine nuts or chopped blanched almonds
Freshly ground pepper to taste
3/4 pound perciatelli (also sold as bucatini) or spaghetti
2 tablespoons grated pecorino
2 tablespoons slivered basil

Steps:

  • Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
  • Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
  • Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
  • Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 14 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1034 milligrams, Sugar 12 grams

ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE



Roasted Cauliflower Salad with Saffron Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 large head cauliflower, cut into bite-sized pieces
4 tablespoons olive oil
1/4 cup pine nuts
1/4 cup golden raisins
1/4 rounded teaspoon saffron threads
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
  • Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
  • Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
  • Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.

CAULIFLOWER WITH SAFFRON AND PASTA



CAULIFLOWER WITH SAFFRON AND PASTA image

Categories     Pasta

Number Of Ingredients 10

1 cauliflower (about 11/2 pounds), broken into small florets, the core diced
2 tablespoons olive oil, plus more for tossing the pasta
1 onion, finely diced
2 pinches of saffron threads
1 large clove garlic, minced
Scant 1 teaspoon red pepper flakes
4 tablespoons finely chopped parsley
Sea salt
8 ounces pasta shells, snails or other shapes
Grated aged cheese or crumbled feta cheese (optional)

Steps:

  • Steam the cauliflower florets and core over boiling water for about 3 minutes. Taste a piece. It should be on the verge of tenderness and not quite fully cooked. Set it aside. Bring a large pot of water to a boil for the pasta. Vegetable Literacy, by Deborah Madison Heat the oil in a wide skillet over medium heat. Add the onion and saffron and cook, stirring frequently, until the onion is soft, 6 minutes or so. The steam will activate the saffron so that it stains and flavors the onion. Add the garlic, pepper flakes, and a few pinches of the parsley, give them a stir, and then add the cauliflower. Toss the cauliflower to coat it with the seasonings, add 1/2 cup water, and cook over medium heat until the cauliflower is tender, just a few minutes. Season with salt, toss with half of the remaining parsley, and keep warm. While the cauliflower is cooking, cook the pasta in the boiling water seasoned with salt until al dente. Drain, transfer to a warmed bowl, and toss with a few tablespoons of oil and the remaining parsley. Taste for salt, then spoon the cauliflower over the pasta, wiggle some of it into the pasta crevices, grate the cheese on top, and serve. With Shrimp: When wild Gulf shrimp are in season, take advantage of their sweet goodness. Peel 1 pound shrimp, then sauté them over high heat in olive oil until pink and firm, after 5 minutes or so. Toss them with chopped garlic and parsley and divide them among the individual pasta plates or heap them over the top of the communal dish. Omit the cheese.

RIGATONI WITH CAULIFLOWER, SAFFRON, AND RAISINS



Rigatoni with Cauliflower, Saffron, and Raisins image

This vegetarian pasta dish is popular in Sicily and southern Italy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 13

1/2 cup golden raisins
4 cloves garlic, peeled and minced
3 tablespoons olive oil
1/2 teaspoon crushed red-pepper flakes
7 anchovy fillets, minced
3 tablespoons capers (optional)
2 pinches saffron threads
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or white wine
1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
Salt and freshly ground pepper
1 pound dried rigatoni
10 fresh basil leaves
1/2 cup pine nuts, lightly toasted

Steps:

  • Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
  • Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.

Tips:

  • Choose the right cauliflower: For the best results, select a head of cauliflower that is firm and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or wilting.
  • Prepare the cauliflower properly: Before cooking, remove the tough outer leaves of the cauliflower and cut the head into florets. To ensure even cooking, cut the florets into roughly equal-sized pieces.
  • Use high-quality saffron: Saffron is a key ingredient in this recipe, so it's important to use a high-quality variety. Look for saffron that is a deep red color and has a strong, pungent aroma.
  • Toast the saffron: Toasting the saffron before using it will help to release its full flavor. To do this, heat a small skillet over medium heat and add the saffron. Cook, stirring constantly, for 1-2 minutes, or until the saffron is fragrant.
  • Use a good quality pasta: The type of pasta you use will also affect the final dish. Choose a pasta that is made with high-quality wheat and that has a good texture. Some good options include spaghetti, linguine, or penne.
  • Don't overcook the pasta: Be careful not to overcook the pasta, as this will make it mushy. Cook the pasta according to the package directions, or until it is al dente (still slightly firm to the bite).
  • Add the cauliflower and saffron to the pasta at the end of cooking: This will help to prevent the cauliflower from becoming overcooked and the saffron from losing its flavor.
  • Season to taste: Once the dish is cooked, season it to taste with salt, pepper, and additional saffron, if desired.

Conclusion:

This cauliflower with saffron and pasta recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The saffron adds a beautiful color and flavor to the dish, and the cauliflower and pasta provide a hearty and satisfying meal. With a few simple tips, you can make this dish a success. So next time you're looking for a new and exciting way to enjoy cauliflower, give this recipe a try!

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