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.
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Solo 86
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The saffron and cauliflower are a perfect match.
Atif Ahmad
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Nishat Ahmed
[email protected]This dish is a great way to use up leftover cauliflower. I had some roasted cauliflower in the fridge and this recipe was the perfect way to use it up.
Prince Jah
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The flavors were subtle but complex, and the cauliflower was cooked perfectly.
Ubaid Marwat
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Astley Tanaka
[email protected]I love the vibrant color of this dish. It's so inviting and makes me want to eat it right away.
siphesihle bungane
[email protected]This dish is a great way to get your daily dose of vegetables. The cauliflower is roasted to perfection and the saffron adds a touch of elegance.
shetu biswas
[email protected]I added some grilled shrimp to this dish for extra protein and it turned out amazing! The shrimp added a nice salty and smoky flavor that balanced out the sweetness of the cauliflower and saffron.
Md Babu Ahmed
[email protected]The saffron gave this dish a beautiful golden color and a slightly bitter flavor that complemented the sweetness of the cauliflower perfectly.
Md Samiulb Islam
[email protected]This recipe was so easy to follow, even for a beginner like me. The end result was a beautiful and delicious dish that I was proud to serve to my friends.
Angus Solomons
[email protected]I've never been a huge fan of cauliflower, but this recipe changed my mind. The saffron and herbs brought out a sweetness and depth of flavor that I never knew cauliflower could have.
Patricia Ford
[email protected]This dish was a delightful surprise! The unique combination of saffron and cauliflower created a flavorful and aromatic dish that was both satisfying and healthy.